Sucrose - the chemistry of sugar

Sucrose (Sucrose, granulated sugar, caster sugar etc.; there are many variations of this sugar on the market, varying from brown sugar crystals to white icing sugar)

This disaccharide is extracted from sugar cane and sugar beet. Sucrose, like other types of sugar, belongs to the group of carbohydrates. It consists of one molecule of α-D-glucose and one molecule of β-D-Fructose. These two molecules are bound by an α,β-1,2-glykosidic link.

The enzyme "sucrase" breaks the sugar sucrose down into two monosaccharides (glucose and fructose) in the intestine. If this enzyme is either not present or if it is produced in insufficient quantities, then this is called sucrose intolerance.


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