Sucrose – properties and occurrence


Sucrose has long been used in the kitchen, but hardly anyone knows its properties. Sucrose, or white sugar, is found in most products, and consumed in excess is harmful to health. Check what sucrose properties, what products are present and what to replace sucrose.

Sucrose is a sugar beet derived from sugar beets and sugar cane. Sucrose is widely used as a sweetener, but hardly anyone knows its properties. Sucrose, or white sugar, is common in sweets, cakes and beverages.

Sucrose is a chemical compound found naturally in plants Sucrose is a disaccharide composed of 1 glucose molecule and 1 fructose molecule linked together.It has a white color, a crystalline form, a sweet taste and is well soluble in water Industrially used sources of sucrose sugar cane (12-13% sucrose) and sugar beet (16% sucrose) In a daily diet, sucrose naturally found in food can be found in small amounts in fruits, vegetables and cereal products.


  • dried fruits,
  • tangerines
  • mango
  • apricots
  • pineapple
  • maize
  • beetroot
  • green peas
  • beans


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Sucrose is much more than unprocessed food found in food products, sucrose as a sweetener is added to various types of cakes, chocolates, pralines, sweets, baked goods, breakfast cereals, etc. It is found in fruity yoghurts and other flavors. Sucrose in sweets and confectionery is not only a sweetener, but also affects the structure and properties of the dough as a result of the sugar recrystallization process. Sucrose is added to the wet breakfast cereal, which is then dried, and recrystallized on the surface of the flakes. sugar sucrose is not used in products where recrystallization is undesirable, e.g. creams, ice cream and pomades, where glucose and fructose syrup is used.

Sucrose is healthy or harmful?  Effect of sucrose on health

Sucrose is very often added to processed foods, mainly sweets, it is recommended that the amount of sugar in the diet does not exceed 6 teaspoons per day, while the average western diet contains up to 20 teaspoons of pure sugar. Excess sucrose is very harmful to health.

Sugar activates the same centers in the brain that are activated during drug use.It works addictively and is responsible for the feeling of pleasure after eating something sweet.The sugar causes a very strong release of dopamine called the happiness hormone.In time to reach the state of pleasure needs more and more dopamine, and therefore the need to eat sweets is also growing.

Consumption of sucrose causes a rapid increase in the level of glucose in the blood, which results in an injection of energy.Energy, however, falls quickly, and this in turn is associated with a deterioration of thought processes and concentration.

Scientific research shows the relationship between high sugar consumption and higher risk of depression.

Sucrose increases the risk of dental caries.

Ingestion of sucrose increases the risk of arthritis.It also intensifies joint pain, because sugar supports inflammation in the body.

Sucrose accelerates skin aging and general body aging.Excessive intake of sugar causes the sugar residues to attach to proteins, which damages their structure and makes them not properly performing their role.The skin is damaged by collagen and elastin, which makes it flaccid and prone to wrinkles.

Excess sucrose in the diet leads to insulin resistance – a condition in which cells become less and less sensitive to insulin.This may result in diabetes as a result of exhaustion and damage to the pancreas, and also translates into problems with body weight and fat in the internal organs.

Eating large amounts of sugar damages the blood vessels.They become thicker to eliminate the effects of these damages.This can lead to hypertension, heart attack and other cardiovascular diseases.

Excess sucrose in the diet is a direct cause of overweight and obesity. Surplus sugar is transformed into triglycerides and stored in the form of adipose tissue.


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Eating too much sucrose may cause erection problems in men.

Depending on the species, variety and degree of maturity, the plants are characterized by a different content of sucrose.The most known sources are sugar beet and sugar cane, and they are used in the industrial production of sugar.Sacharosis is produced in over 120 countries of the world, and the main raw material for Sugar beet Saccharum officinarum (75% of the world production) is much more common It is much more common in Poland to obtain sucrose from sugar beet Beta vulgaris, which is a source of 24% of world sugar production. The biggest producers of table sugar are Brazil, India, China, Thailand and Pakistan, which jointly produce 1.3 * 1030 tons of sucrose, Russia is the leader among sugar beet producers, and Poland ranks 7th, producing 11.6 million tons annually.


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History of sucrose

Sucrose thousands of years ago was eaten as an ingredient in fruits and honey. It was not widely available and was only a small element of all meals, although sugar cane (the main industrial source of sucrose) was cultivated already 10,000 years ago, and sugar beets – 4,000 years ago.Her properties began to be appreciated later.Already ruler of the Persians, Dariusz I calls the sugar cane a cane that gives honey without bees.Later, during the expeditions, the Teutonic Knights spread sweet salt.In the fourteenth century, sucrose is sold in England, the most prosperous.Its price per kilogram in terms of today’s conditions is about PLN 600 / kg.It was not until 1800 – 1850 that sucrose became a common ingredient of food – beverages, preserves and desserts.Technological development, the use of vacuum devices, catalysts and centrifuges allow for more and more effective sugar production.In Europe, sucrose from sugar beet becomes the basic sweetener.In recent centuries, the availability of table sugar has increased.Currently, it is the most popular sweetener, used 10 times more often than glucose – fructose syrup.

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