Sucrose Food Grade
Sucrose Food Grade is a high-purity disaccharide, widely recognized as a versatile and essential caloric sweetener and functional ingredient for diverse food and beverage applications.
Description
Sucrose Food Grade, with CAS number 57-50-1 and chemical formula C12H22O11, is a naturally occurring carbohydrate extracted primarily from sugarcane and sugar beets. This disaccharide is composed of one molecule of glucose and one molecule of fructose linked by a glycosidic bond. Recognized for its sweetening properties, it also functions as a bulking agent, humectant, texturizer, and preservative within food matrices. Its solubility in water is high, increasing with temperature, making it easily dispersible in aqueous systems. Sucrose undergoes caramelization when heated above its melting point, contributing to flavor and color profiles in cooked foods. It is metabolically broken down into glucose and fructose, providing energy to the body. Rigorous processing ensures that the food-grade sucrose meets stringent international safety and quality standards, including those for purity, microbial limits, and heavy metal content, making it safe for human consumption. Its crystalline structure and consistent particle size distribution are crucial for optimal performance in diverse manufacturing processes, ensuring uniform product quality and stability. This product is produced under strict quality control measures to guarantee its integrity and suitability for sensitive food and pharmaceutical applications.
Applications
Sucrose Food Grade is extensively utilized across a broad spectrum of industries. In the confectionery sector, it is fundamental for candies, chocolates, and pastries, providing sweetness, structure, and texture. The beverage industry relies on sucrose for sweetening soft drinks, juices, and alcoholic beverages. In baked goods, it contributes to browning, moistness, and leavening. It serves as a preservative in jams, jellies, and candied fruits by reducing water activity. Furthermore, sucrose finds application in dairy products, such as yogurts and ice creams, enhancing palatability and mouthfeel. Its role also extends to pharmaceutical formulations as a excipient, binder, and sweetening agent in oral medications, highlighting its versatility and widespread industrial importance.
Storage & Handling
Store in a cool, dry, well-ventilated area away from direct sunlight and strong odors. Keep containers tightly closed to prevent moisture absorption and contamination. Avoid extreme temperatures. Handle with clean, dry utensils to maintain product purity and prevent caking or lumping.
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