Entity: SUCROSE
Sucrose is a sweet crystalline dextrorotatory disaccharide sugar that occurs naturally in most plants and is commonly obtained from sugarcane or sugar beets. It is widely used as a sweetener in various food and beverage products.
SUCROSE
Etymology
The term 'sucrose' originates from the French word 'sucre' meaning 'sugar' combined with the suffix '-ose', dating back to 1857.
Definition
Sucrose is a sweet crystalline dextrorotatory disaccharide sugar that occurs naturally in most plants and is commonly obtained from sugarcane or sugar beets. It is widely used as a sweetener in various food and beverage products.
Historical Context
Sucrose has been used for centuries as a natural sweetener, with sugarcane being one of the earliest sources. The commercial production of sucrose began in the 18th century, leading to its widespread availability.
Cultural Significance
Sucrose plays a significant role in various cultures around the world, being a key ingredient in traditional desserts, beverages, and culinary practices. It is often associated with celebrations and special occasions.
Related Concepts
Sucrose is a type of disaccharide sugar, composed of fructose and glucose. It is closely related to other sugars such as glucose, fructose, and maltose.
See Also
- [Fructose](link to fructose wiki entry)
- [Glucose](link to glucose wiki entry)
- [Maltose](link to maltose wiki entry)
Sucrose is a common disaccharide sugar found in plants, especially in sugar cane, sugar beets, and sugar maple. It is used as a sweetener and is composed of fructose and glucose.