Sucrose

1. Properties and Synthesis of Sucrose: Coined in 1857 from French sucre and ose suffix Abbreviated as Suc in scientific literature Glucose and fructose linked via an ether bond Crystallizes in monoclinic space group P2 Purity measured by polarimetry, specific rotation at 20°C is +66.47° Biosynthesis via precursors UDPglucose and fructose 6phosphate End product of photosynthesis Naturally found in many food plants Chemical synthesis achieved in 1953 by Lemieux and Huber 2. Production and History of Sucrose: Table sugar dates back to ancient India and China Sugar production expanded in Europe postCrusades Mechanization began in the late 18th century Beetsugar industry flourished during the Napoleonic Wars Indians discovered sugar crystallization during the Gupta dynasty Sugar trade influenced ethnic mixes Steam engine powered the first sugar mill in Jamaica in 1768 3. Types, Sources, and Consumption of Sucrose: Present in plants, roots, fruits, and nectars Energy storage from photosynthesis Industrialization increased refinement in processed foods India and Brazil were major producers in mid2018 Beet sugar comes from cooler regions Highfructose corn syrup partially replaced sucrose in the US Sucrose is a major element in confectionery and desserts 4. Nutritional Information and Metabolism of Sucrose: 99.9% sucrose, providing only carbohydrates Contains 390 kilocalories per 100g serving Broken down into glucose and fructose in humans Excessive consumption can lead to health issues Linked to metabolic syndrome, obesity, and type 2 diabetes Tooth decay associated with sugar consumption 5. Trade, Prices, and International Market Trends: Worldwide sugar production was 185 million tonnes in 2017 India, EU, and China were leading consumers in 2018 Beet sugar from cooler regions World market sugar futures prices currently strong G20 countries advocate for fairer prices WTO ruled against EU sugar regime in 2004