PRODUCTS

SACCHAROSE

Cane sugar = sucrose

Empirical Formula (Hill Notation): C12H22O11
CAS Number: 57-50-1
Molecular Weight: 342.30
Beilstein: 90825
MDL number: MFCD00006626
EC Index Number: 200-334-9

Sucrose is a type of sugar made up of one molecule of glucose and one molecule of fructose joined together.
It is a disaccharide, a molecule composed of two monosaccharides: glucose and fructose.
Sucrose is produced naturally in plants, from which table sugar is refined. It has the molecular formula C12H22O11.
Sucrose appears as white odorless crystalline or powdery solid.
Denser than water.

What is saccharose?
Sucrose is a glycosyl glycoside formed by glucose and fructose units joined by an acetal oxygen bridge from hemiacetal of glucose to the hemiketal of the fructose.
Saccharose has a role as an osmolyte, a sweetening agent, a human metabolite, an algal metabolite, a Saccharomyces cerevisiae metabolite, an Escherichia coli metabolite and a mouse metabolite.
For human consumption, sucrose is extracted and refined from either sugarcane or sugar beet.
Sugar mills – typically located in tropical regions near where sugarcane is grown – crush the cane and produce raw sugar which is shipped to other factories for refining into pure sucrose.
Sugar beet factories are located in temperate climates where the beet is grown, and process the beets directly into refined sugar.
The sugar refining process involves washing the raw sugar crystals before dissolving them into a sugar syrup which is filtered and then passed over carbon to remove any residual colour.
The sugar syrup is then concentrated by boiling under a vacuum and crystallized as the final purification process to produce crystals of pure sucrose that are clear, odorless, and sweet.
Sugar is often an added ingredient in food production and food recipes.
About 185 million tonnes of sugar were produced worldwide in 2017.
Sucrose is particularly dangerous from the point of view of tooth decay because Streptococcus mutans bacteria convert it into a sticky, extracellular, dextran-based polysaccharide that allows them to cohere, forming plaque.
Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide.

Uses of Sucrose
Some of the important uses of this compound are listed below.
Sucrose is one of the most important components of soft drinks and other beverages.
Saccharose is used in many pharmaceutical products.
Cane sugar serves as a chemical intermediate for many emulsifying agents and detergents.
Cane sugar also serves as a food thickening agent and as a food stabilizer.
The shelf lives of many food products, such as jams and jellies, are extended with the help of this compound.
The use of sucrose in baking results in the brown colour of the baked products.
Cane sugar also serves as an antioxidant (a compound that inhibits oxidation).
Sucrose is widely used as a food preservative.

Applications
Sucrose is the most common form of carbohydrate used to transport carbon within a plant.
Sucrose is able to be dissolved into water, while maintaining a stable structure.
Sucrose can then be exported by plant cells into the phloem, the special vascular tissue designed to transport sugars.
From the cells in which saccharose was produces, the sucrose travels through the intercellular spaces within the leaf.
Saccharose arrives at the vascular bundle, where specialized cells pump it into the phloem.
The xylem, or vascular tube which carries water, adds small amounts of water to the phloem to keep the sugar mixture from solidifying.
The sucrose mixture then makes its way down the phloem, arriving at cells in the stem and roots which have no chloroplasts and rely on the leaves for energy.
The sucrose is absorbed into these cells, and enzymes begin breaking the sucrose back into Saccharose's constituent parts.
The six-carbon glucose and fructose can be broken down into 3-carbon molecules, which are imported into the mitochondria, where they go through the citric acid cycle (AKA the Krebs Cycle).
This process reduces coenzymes, which are then used in oxidative phosphorylation to create ATP.
The energy within the bonds of ATP can power many of the reactions these cells need to complete in order to maintain the stem and roots.
Likewise, all other life on Earth is dependent upon sucrose and other carbs produced by plants.
Sucrose was one of the first substances to be extracted from plants on a mass-scale, creating the white table sugar we know today.
These sugars are extracted and purified from large crops, including sugar cane and sugar beets.
To extract the sugar, the plants are usually boiled or heated, releasing the sugar.
“Sugar in the Raw” is sugar which has not been treated further, while white table sugar undergoes more purification.

Description
Sucrose (saccharose) for biochemistry
pH:7 (100 g/L, H2O, 20°C)
Analysis Note:
Identity passes test
Appearance of solution (50%; water) passes test
Color number ≤ 45
Spec. rotation (α 20/D; 26%; water): 66.3 - 67.0°
Electrical conductivity ≤ 35 µS/cm
Sulfite (as SO2) ≤ 10 ppm
Dextrins passes test
Reducing sugars passes test
Residual solvents (ICH Q3C) excluded by production process
Loss on Drying (105°C) ≤ 0.1 %
Endotoxins < 250

Product Information
HS Code 3822 00 00
Quality Level MQ100
Storage class: 10 - 13 Other liquids and solids
Storage and Shipping Information
Storage:
Store at +2°C to +8°C.
Transport Information
Declaration (transport by air) IATA-DGR: No Dangerous Good
Declaration (transport by sea) IMDG-Code: No Dangerous Good

Specifications
Catalogue number:PA PST 013380
Chemical name: Saccharose
CAS Number:
57-50-1
Category: NA
Mol. Weight:342.3
Storage:2-8°C Refrigerator, under inert atmosphere
Shipping Conditions: Ambient
Applications:NA
BTM:No

Physical Properties
Form: solid
Colour: colourless
Melting point: 185-187°C
Boiling point: -
Flash point: -
Density: 1 g/cm3
Mol Weight: 342.30 g/mol
Storage temp: RT
Art. Nr. Pack Mod Stock
CL00.1966.0500 500 g PE 8 photo_camera
Specs
DNases/RNases/Proteases : N.D.
Assay >99.5%
Specific Optical Rotation : +66.3° to +67.0° (α20°C/D; 26% in H2O)
Heavy Metals as Lead (Pb) <0.0005%
Glucose <0.5% (TLC)
Water <0.1%
Sulfate (SO4)

Physical and chemical properties
Structural O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside
In sucrose, the monomers glucose and fructose are linked via an ether bond between C1 on the glucosyl subunit and C2 on the fructosyl unit.
The bond is called a glycosidic linkage. Glucose exists predominantly as a mixture of α and β "pyranose" anomers, but sucrose has only the α form.
Fructose exists as a mixture of five tautomers but sucrose has only the β-D-fructofuranose form. Unlike most disaccharides, the glycosidic bond in sucrose is formed between the reducing ends of both glucose and fructose, and not between the reducing end of one and the non-reducing end of the other.
This linkage inhibits further bonding to other saccharide units, and prevents sucrose from spontaneously reacting with cellular and circulatory macromolecules in the manner that glucose and other reducing sugars do.
Since sucrose contains no anomeric hydroxyl groups, it is classified as a non-reducing sugar.
Sucrose crystallizes in the monoclinic space group P21 with room-temperature lattice parameters a = 1.08631 nm, b = 0.87044 nm, c = 0.77624 nm, β = 102.938°.
The purity of sucrose is measured by polarimetry, through the rotation of plane-polarized light by a sugar solution.
The specific rotation at 20 °C (68 °F) using yellow "sodium-D" light (589 nm) is +66.47°. Commercial samples of sugar are assayed using this parameter.
Sucrose does not deteriorate at ambient conditions.

Thermal and oxidative degradation
Solubility of sucrose in water vs. temperature
T (°C)   S (g/dL)
50   259
55   273
60   289
65   306
70   325
75   346
80   369
85   394
90   420
Sucrose does not melt at high temperatures.
Instead, Saccharose decomposes at 186 °C (367 °F) to form caramel. Like other carbohydrates, Saccharose combusts to carbon dioxide and water.
Mixing sucrose with the oxidizer potassium nitrate produces the fuel known as rocket candy that is used to propel amateur rocket motors.

Hydrolysis
Hydrolysis breaks the glycosidic bond converting sucrose into glucose and fructose.
Hydrolysis is, however, so slow that solutions of sucrose can sit for years with negligible change.
If the enzyme sucrase is added, however, the reaction will proceed rapidly.
Hydrolysis can also be accelerated with acids, such as cream of tartar or lemon juice, both weak acids.
Likewise, gastric acidity converts sucrose to glucose and fructose during digestion, the bond between them being an acetal bond which can be broken by an acid.

Given (higher) heats of combustion of 1349.6 kcal/mol for sucrose, 673.0 for glucose, and 675.6 for fructose, hydrolysis releases about 1.0 kcal (4.2 kJ) per mole of sucrose, or about 3 small calories per gram of product.

Synthesis and biosynthesis of sucrose
The biosynthesis of sucrose proceeds via the precursors UDP-glucose and fructose 6-phosphate, catalyzed by the enzyme sucrose-6-phosphate synthase.
The energy for the reaction is gained by the cleavage of uridine diphosphate (UDP).
Sucrose is formed by plants, algae and cyanobacteria but not by other organisms.
Sucrose is the end product of photosynthesis and is found naturally in many food plants along with the monosaccharide fructose.
In many fruits, such as pineapple and apricot, sucrose is the main sugar. In others, such as grapes and pears, fructose is the main sugar.

Chemical synthesis
After numerous unsuccessful attempts by others, Raymond Lemieux and George Huber succeeded in synthesizing sucrose from acetylated glucose and fructose in 1953.

Computed Properties
Molecular Weight:342.30
XLogP3   -3.7   Computed by XLogP3: 3.0
Hydrogen Bond Donor Count:8
Hydrogen Bond Acceptor Count:11
Rotatable Bond Count: 5
Exact Mass: 342.11621151
Monoisotopic Mass: 342.11621151
Topological Polar Surface Area: 190 Å²
Heavy Atom Count: 23
Formal Charge: 0
Complexity: 395
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 9
Undefined Atom Stereocenter Count:0
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes

Experimental Properties
Physical Description
Sucrose appears as white odorless crystalline or powdery solid.
Denser than water.
Solid
WHITE SOLID IN VARIOUS FORMS.
Hard, white, odorless crystals, lumps, or powder.
Note: May have a characteristic, caramel odor when heated

Color/Form
Monoclinic sphenoidal crystals, crystalline masses, blocks, or powder

Odor
Characteristic caramel
Odorless

Taste
Sweet

Boiling Point:
Decomposes
Melting Point:
320 to 367 °F (decomposes)
185.5 °C
Solubility:
greater than or equal to 100 mg/mL at 66° F
2100000 mg/L (at 25 °C)
6.13 M1 g dissolves in 0.5 ml water, 170 ml alcohol, about 100 ml methanol.
Moderately soluble in glycerol, pyridine.
Very soluble in water, methanol; slightly soluble in ethanol; insoluble in ethyl ether.
water solubility = 2.12X10+6 mg/l @ 25 °C
Solubility in water, g/100ml at 25 °C: 200
200%
Density   :
1.59 at 68 °F
1.5805 g/cu cm @ 17 °C
1.6 g/cm³
Vapor Pressure:
0 mm Hg (approx)
10LogP
-3.7
Stability/Shelf Life:
STABLE IN AIR
Decomposition:
When heated to decomposition it emits acrid smoke and fumes.
Heat of Combustion:
-1.35X10+6 cal/mol
pH
Soln are neutral to litmus
Surface Tension:
71-75 mN/m @ 1-0.6 mol/l
Caco2 Permeability
-5.77
Dissociation Constants:
pKa:12.6

Collision Cross Section:
174 Å²
168.47 Å²
175.4 Å²
173.9 Å²
168.2 Å²

0Other Experimental Properties
Decomp @ 160-186 °C; does not reduce Fehling's soln, form osazone, or show mutarotation; hydrolyzed to glucose and fructose by dil acids and by invertase, a yeast enzyme; upon hydrolysis optical rotation falls and is negative when hydrolysis is complete.
Surface tension of aqueous solution (0.1-0.6 mol/l) = 71-75 mN/m
Enthalpy of formation = 86 cal/mol-deg K

Sources
In nature, sucrose is present in many plants, and in particular their roots, fruits and nectars, because Cane sugar serves as a way to store energy, primarily from photosynthesis.
Many mammals, birds, insects and bacteria accumulate and feed on the sucrose in plants and for some it is their main food source.
Although honeybees consume sucrose, the honey they produce consists primarily of fructose and glucose, with only trace amounts of sucrose.
As fruits ripen, their sucrose content usually rises sharply, but some fruits contain almost no sucrose at all.
This includes grapes, cherries, blueberries, blackberries, figs, pomegranates, tomatoes, avocados, lemons and limes.
Sucrose is a naturally occurring sugar, but with the advent of industrialization, Cane sugar has been increasingly refined and consumed in all kinds of processed foods.

Production
History of sucrose refinement
Table sugar production in the 19th century.
Sugar cane plantations (upper image) employed slave or indentured laborers.
A sugarloaf was a traditional form for sugar from the 17th to 19th centuries.
Sugar nips were required to break off pieces.
The production of table sugar has a long history.
Some scholars claim Indians discovered how to crystallize sugar during the Gupta dynasty, around AD 350.
Other scholars point to the ancient manuscripts of China, dated to the 8th century BC, where one of the earliest historical mentions of sugar cane is included along with the fact that their knowledge of sugar cane was derived from India.[21]
By about 500 BC, residents of modern-day India began making sugar syrup, cooling it in large flat bowls to produce raw sugar crystals that were easier to store and transport.
In the local Indian language, these crystals were called khanda, which is the source of the word candy.
The army of Alexander the Great was halted on the banks of river Indus by the refusal of his troops to go further east.
They saw people in the Indian subcontinent growing sugarcane and making "granulated, salt-like sweet powder", locally called sākhar pronounced as sakcharon in Greek.
On their return journey, the Greek soldiers carried back some of the "honey-bearing reeds".
Sugarcane remained a limited crop for over a millennium. Sugar was a rare commodity and traders of sugar became wealthy.
Venice, at the height of its financial power, was the chief sugar-distributing center of Europe.
Arabs started producing it in Sicily and Spain. Only after the Crusades did it begin to rival honey as a sweetener in Europe.
The Spanish began cultivating sugarcane in the West Indies in 1506.
The Portuguese first cultivated sugarcane in Brazil in 1532.
Sugar remained a luxury in much of the world until the 18th century.
Only the wealthy could afford Cane sugar.
In the 18th century, the demand for table sugar boomed in Europe and by the 19th century Cane sugar had become regarded as a human necessity.
The use of sugar grew from use in tea, to cakes, confectionery and chocolates.
Suppliers marketed sugar in novel forms, such as solid cones, which required consumers to use a sugar nip, a pliers-like tool, in order to break off pieces.
The demand for cheaper table sugar drove, in part, colonization of tropical islands and nations where labor-intensive sugarcane plantations and table sugar manufacturing could thrive.
Growing sugar cane crop in hot humid climates, and producing table sugar in high temperature sugar mills was harsh, inhumane work.
The demand for cheap and docile labor for this work, in part, first drove slave trade from Africa, followed by indentured labor trade from South Asia.
Millions of slaves, followed by millions of indentured laborers were brought into the Caribbean, Indian Ocean, Pacific Islands, East Africa, Natal, north and eastern parts of South America, and southeast Asia.
The modern ethnic mix of many nations, settled in the last two centuries, has been influenced by table sugar.
Beginning in the late 18th century, the production of sugar became increasingly mechanized.
The steam engine first powered a sugar mill in Jamaica in 1768, and, soon after, steam replaced direct firing as the source of process heat.
During the same century, Europeans began experimenting with sugar production from other crops.
Andreas Marggraf identified sucrose in beet root and his student Franz Achard built a sugar beet processing factory in Silesia (Prussia).
The beet-sugar industry took off during the Napoleonic Wars, when France and the continent were cut off from Caribbean sugar. In 2009, about 20 percent of the world's sugar was produced from beets.
Today, a large beet refinery producing around 1,500 tonnes of sugar a day needs a permanent workforce of about 150 for 24-hour production.

Trends
A table sugar factory in England.
The tall diffusers are visible to the middle left where the harvest transforms into a sugar syrup.
The boiler and furnace are in the center, where table sugar crystals form.
An expressway for transport is visible in the lower left.
Table sugar (sucrose) comes from plant sources.
Two important sugar crops predominate: sugarcane (Saccharum spp.) and sugar beets (Beta vulgaris), in which sugar can account for 12% to 20% of the plant's dry weight.
Minor commercial sugar crops include the date palm (Phoenix dactylifera), sorghum (Sorghum vulgare), and the sugar maple (Acer saccharum).
Sucrose is obtained by extraction of these crops with hot water; concentration of the extract gives syrups, from which solid sucrose can be crystallized.
In 2017, worldwide production of table sugar amounted to 185 million tonnes.
Most cane sugar comes from countries with warm climates, because sugarcane does not tolerate frost.
Sugar beets, on the other hand, grow only in cooler temperate regions and do not tolerate extreme heat.
About 80 percent of sucrose is derived from sugarcane, the rest almost all from sugar beets.
In mid-2018, India and Brazil had about the same production of sugar – 34 million tonnes – followed by the European Union, Thailand, and China as the major producers.
India, the European Union, and China were the leading domestic consumers of sugar in 2018.
Beet sugar comes from regions with cooler climates: northwest and eastern Europe, northern Japan, plus some areas in the United States (including California).
In the northern hemisphere, the beet-growing season ends with the start of harvesting around September.
Harvesting and processing continues until March in some cases.
The availability of processing plant capacity and the weather both influence the duration of harvesting and processing – the industry can store harvested beets until processed, but a frost-damaged beet becomes effectively unprocessable.
The United States sets high sugar prices to support its producers, with the effect that many former purchasers of sugar have switched to corn syrup (beverage manufacturers) or moved out of the country (candy manufacturers).
The low prices of glucose syrups produced from wheat and corn (maize) threaten the traditional sugar market. Used in combination with artificial sweeteners, they can allow drink manufacturers to produce very low-cost goods.

High-fructose corn syrup
High-fructose corn syrup (HFCS) is significantly cheaper as a sweetener for food and beverage manufacturing than refined sucrose.
This has led to sucrose being partially displaced in U.S. industrial food production by HFCS and other non-sucrose natural sweeteners.

Reports in public media have regarded HFCS as less safe than sucrose.
However, the most common forms of HFCS contain either 42 percent fructose, mainly used in processed foods, or 55 percent fructose, mainly used in soft drinks, as compared to sucrose, which is 50 percent fructose.
Given approximately equal glucose and fructose content, there does not appear to be a significant difference in safety
That said, clinical dietitians, medical professionals, and the United States Food and Drug Administration (FDA) agree that dietary sugars are a source of empty calories associated with certain health problems, and recommend limiting the overall consumption of sugar-based sweeteners.

Types
Cane

Harvested sugarcane from Venezuela ready for processing
Since the 6th century BC, cane sugar producers have crushed the harvested vegetable material from sugarcane in order to collect and filter the juice.
They then treat the liquid (often with lime (calcium oxide)) to remove impurities and then neutralize it.
Boiling the juice then allows the sediment to settle to the bottom for dredging out, while the scum rises to the surface for skimming off.
In cooling, the liquid crystallizes, usually in the process of stirring, to produce sugar crystals.
Centrifuges usually remove the uncrystallized syrup. The producers can then either sell the sugar product for use as is, or process further to produce lighter grades.
The later processing may take place in another factory in another country.
Sugarcane is a major component of Brazilian agriculture; the country is the world's largest producer of sugarcane and Cane sugar's derivative products, such as crystallized sugar and ethanol (ethanol fuel).

Beet
Sugar beets
Main article: Sugar beet
Beet sugar producers slice the washed beets, then extract the sugar with hot water in a "diffuser".
An alkaline solution ("milk of lime" and carbon dioxide from the lime kiln) then serves to precipitate impurities (see carbonatation).
After filtration, evaporation concentrates the juice to a content of about 70% solids, and controlled crystallisation extracts the sugar.
A centrifuge removes the sugar crystals from the liquid, which gets recycled in the crystalliser stages.
When economic constraints prevent the removal of more sugar, the manufacturer discards the remaining liquid, now known as molasses, or sells it on to producers of animal feed.
Sieving the resultant white sugar produces different grades for selling.

Cane versus beet
It is difficult to distinguish between fully refined sugar produced from beet and cane.
One way is by isotope analysis of carbon.
Cane uses C4 carbon fixation, and beet uses C3 carbon fixation, resulting in a different ratio of 13C and 12C isotopes in the sucrose.
Tests are used to detect fraudulent abuse of European Union subsidies or to aid in the detection of adulterated fruit juice.
Sugar cane tolerates hot climates better, but the production of sugar cane needs approximately four times as much water as the production of sugar beet.
As a result, some countries that traditionally produced cane sugar have built new beet sugar factories since about 2008.
Some sugar factories process both sugar cane and sugar beets and extend their processing period in that way.
The production of sugar leaves residues that differ substantially depending on the raw materials used and on the place of production.
While cane molasses is often used in food preparation, humans find molasses from sugar beets unpalatable, and it consequently ends up mostly as industrial fermentation feedstock, or as animal feed. Once dried, either type of molasses can serve as fuel for burning.

Pure beet sugar is difficult to find, so labelled, in the marketplace. Although some makers label their product clearly as "pure cane sugar", beet sugar is almost always labeled simply as sugar or pure sugar.
Interviews with the 5 major beet sugar-producing companies revealed that many store brands or "private label" sugar products are pure beet sugar.
The lot code can be used to identify the company and the plant from which the sugar came, enabling beet sugar to be identified if the codes are known.

Culinary sugars
Grainy raw sugar
Mill white
Mill white, also called plantation white, crystal sugar or superior sugar is produced from raw sugar.
Cane sugar is exposed to sulfur dioxide during the production to reduce the concentration of color compounds and helps prevent further color development during the crystallization process.
Although common to sugarcane-growing areas, this product does not store or ship well.
After a few weeks, cane sugar's impurities tend to promote discoloration and clumping; therefore this type of sugar is generally limited to local consumption.

Blanco directo
Blanco directo, a white sugar common in India and other south Asian countries, is produced by precipitating many impurities out of cane juice using phosphoric acid and calcium hydroxide, similar to the carbonatation technique used in beet sugar refining.
Blanco directo is more pure than mill white sugar, but less pure than white refined.

White refined
See also: White sugar
White refined is the most common form of sugar in North America and Europe.
Refined sugar is made by dissolving and purifying raw sugar using phosphoric acid similar to the method used for blanco directo, a carbonatation process involving calcium hydroxide and carbon dioxide, or by various filtration strategies.
Cane sugar is then further purified by filtration through a bed of activated carbon or bone char.
Beet sugar refineries produce refined white sugar directly without an intermediate raw stage.

First aid measures
Description of first-aid measures
If inhaled
After inhalation: fresh air.
In case of skin contact
In case of skin contact: Take off immediately all contaminated clothing.
Rinse skin with water/ shower.
In case of eye contact
After eye contact: rinse out with plenty of water.
Remove contact lenses.

If swallowed
After swallowing: make victim drink water (two glasses at most). Consult doctor if feeling unwell.
Most important symptoms and effects, both acute and delayed
The most important known symptoms and effects are described in the labelling.

Indication of any immediate medical attention and special treatment needed
No data available

Firefighting measures
Extinguishing media
Suitable extinguishing media:
Water Foam Carbon dioxide (CO2) Dry powder
Unsuitable extinguishing media
Special hazards arising from the substance or mixture
Carbon oxides
Combustible.
Development of hazardous combustion gases or vapours possible in the event of fire.
Advice for firefighters:
In the event of fire, wear self-contained breathing apparatus.
Further information:
Prevent fire extinguishing water from contaminating surface water or the ground water system.

Accidental release measures
Personal precautions, protective equipment and emergency procedures
Advice for non-emergency personnel: Avoid inhalation of dusts.
Evacuate the danger
area, observe emergency procedures, consult an expert.

Environmental precautions
Do not let product enter drains.
Methods and materials for containment and cleaning up:
Cover drains.
Collect, bind, and pump off spills.
Observe possible material restrictions.
Take up dry.
Dispose of properly.
Clean up affected area. Avoid generation of dusts.

Handling and storage
Conditions for safe storage, including any incompatibilities
Storage conditions
Tightly closed.
Dry.
Recommended storage temperature see product label.

Alternative Names
sucrose
57-50-1
saccharose
Cane sugar
Table sugar
White sugar
D-Sucrose
sugar
Rohrzucker
Saccharum
Granulated sugar
Amerfand
Amerfond
Microse
Beet sugar
Rock candy
D-(+)-Saccharose
Confectioner's sugar
D(+)-Sucrose
Sucrose, dust
Sucrose, pure
D(+)-Saccharose
sacarosa
D-(+)-Sucrose
Sucraloxum [INN-Latin]
beta-D-Fructofuranosyl alpha-D-glucopyranoside
beta-D-Fructofuranosyl-alpha-D-glucopyranoside
CCRIS 2120
HSDB 500
Sacharose
alpha-D-Glucopyranosyl beta-D-fructofuranoside
CHEBI:17992
D-Saccharose
AI3-09085
(alpha-D-Glucosido)-beta-D-fructofuranoside
Fructofuranoside, alpha-D-glucopyranosyl, beta-D
Glucopyranoside, beta-D-fructofuranosyl, alpha-D
UNII-C151H8M554
MFCD00006626
alpha-D-Glucopyranoside, beta-D-fructofuranosyl-
NCI-C56597
1-alpha-Dglucopyranosyl-2-beta-D-fructofuranoside
C151H8M554beta-D-Fruf-(2<->1)-alpha-D-Glcp
NCGC00164248-01