Sucrose/Table Sugar
<p ><b>Sucrose</b> is the <a href="http://en.wikipedia.org/wiki/Organic_compound" title="Organic compound" >organic compound</a> commonly known as <b>table sugar</b> and sometimes called <b>saccharose</b>. A white, odorless, crystalline powder with a sweet taste, it is best known for its<a href="http://en.wikipedia.org/wiki/Nutrition" title="Nutrition" >nutritional</a> role. The molecule is a <a href="http://en.wikipedia.org/wiki/Disaccharide" title="Disaccharide" >disaccharide</a> composed of the<a href="http://en.wikipedia.org/wiki/Monosaccharides" title="Monosaccharides" class="mw-redirect" >monosaccharides</a> <a href="http://en.wikipedia.org/wiki/Glucose" title="Glucose" >glucose</a> and <a href="http://en.wikipedia.org/wiki/Fructose" title="Fructose" >fructose</a> with the <a href="http://en.wikipedia.org/wiki/Molecular_formula" title="Molecular formula" class="mw-redirect" >molecular formula</a> C<sub >12</sub>H<sub >22</sub>O<sub >11</sub>.
The world produced about 168 million <a href="http://en.wikipedia.org/wiki/Tonne" title="Tonne" >tonnes</a> of table sugar in 2011.<sup id="cite_ref-usda2011a_1-0" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-usda2011a-1" >[2]</a></sup></p>
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In humans and other mammals, sucrose is broken down into its constituent <a href="http://en.wikipedia.org/wiki/Monosaccharides" title="Monosaccharides" class="mw-redirect" >monosaccharides</a>, <a href="http://en.wikipedia.org/wiki/Glucose" title="Glucose" >glucose</a> and <a href="http://en.wikipedia.org/wiki/Fructose" title="Fructose" >fructose</a>, by <a href="http://en.wikipedia.org/wiki/Sucrase" title="Sucrase" >sucrase</a> or<a href="http://en.wikipedia.org/wiki/Isomaltase" title="Isomaltase" >isomaltase</a> <a href="http://en.wikipedia.org/wiki/Glycoside_hydrolases" title="Glycoside hydrolases" class="mw-redirect" >glycoside hydrolases</a>, which are located in the <a href="http://en.wikipedia.org/wiki/Cell_membrane" title="Cell membrane" >membrane</a>of the <a href="http://en.wikipedia.org/wiki/Microvilli" title="Microvilli" class="mw-redirect" >microvilli</a> lining the <a href="http://en.wikipedia.org/wiki/Duodenum" title="Duodenum" >duodenum</a>.<sup id="cite_ref-8" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-8" >[9]</a></sup><sup id="cite_ref-9" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-9" >[10]</a></sup> The resulting glucose and fructose molecules are then rapidly absorbed into the bloodstream. In<a href="http://en.wikipedia.org/wiki/Bacteria" title="Bacteria" >bacteria</a> and some animals, sucrose is digested by the enzyme <a href="http://en.wikipedia.org/wiki/Invertase" title="Invertase" >invertase</a>.</p>
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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 <a href="http://en.wikipedia.org/wiki/Calcium_oxide" title="Calcium oxide" >lime (calcium oxide)</a>) 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. <a href="http://en.wikipedia.org/wiki/Centrifuge" title="Centrifuge" >Centrifuges</a> usually remove the uncrystallized syrup. The producers can then either sell the sugar product for use as is, or process it further to produce lighter grades. The later processing may take place in another factory in another country.</p>
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Sugarcane is a major component of Brazilian agriculture; the country is a top producer of sugarcane products, such as crystallized sugar and <a href="http://en.wikipedia.org/wiki/Ethanol" title="Ethanol" >ethanol</a> (<a href="http://en.wikipedia.org/wiki/Ethanol_fuel" title="Ethanol fuel" >ethanol fuel</a>). The sucrose found in sugarcane produces ethanol when fermented and distilled. <a href="http://en.wikipedia.org/wiki/Brazil" title="Brazil" >Brazil</a> has implemented ethanol as an alternative fuel on a national scale.<sup id="cite_ref-44" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-44" >[45]</a></sup></p>
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Sucrose is an easily assimilated <a href="http://en.wikipedia.org/wiki/Nutrient" title="Nutrient" >macronutrient</a> that provides a quick source of energy, provoking a rapid rise in <a href="http://en.wikipedia.org/wiki/Blood_glucose" title="Blood glucose" class="mw-redirect" >blood glucose</a> upon ingestion. Overconsumption of sucrose has been linked with adverse <a href="http://en.wikipedia.org/wiki/Health_effects" title="Health effects" class="mw-redirect" >health effects</a>. The most common is <a href="http://en.wikipedia.org/wiki/Dental_caries" title="Dental caries" >dental caries</a> or <a href="http://en.wikipedia.org/wiki/Tooth_decay" title="Tooth decay" class="mw-redirect" >tooth decay</a>, in which oral bacteria convert sugars (including sucrose) from food into acids that attack tooth enamel.</p>
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Sucrose, as a pure <a href="http://en.wikipedia.org/wiki/Carbohydrate" title="Carbohydrate" >carbohydrate</a>, has an <a href="http://en.wikipedia.org/wiki/Energy" title="Energy" >energy</a> content of 3.94 <a href="http://en.wikipedia.org/wiki/Kilocalorie" title="Kilocalorie" class="mw-redirect" >kilocalories</a> per gram (or 17 <a href="http://en.wikipedia.org/wiki/Kilojoule" title="Kilojoule" class="mw-redirect" >kilojoules</a> per gram). When large amounts of food that contain high percentages of sucrose are consumed, beneficial nutrients can be displaced from the diet, which can contribute to an increased risk for chronic disease. It has been suggested that sucrose-containing drinks may be linked to the development of obesity and <a href="http://en.wikipedia.org/wiki/Insulin_resistance" title="Insulin resistance" >insulin resistance</a>.<sup id="cite_ref-10" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-10" >[11]</a></sup></p>
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The rapidity with which sucrose raises blood glucose can cause problems for people suffering from defective glucose metabolism, such as persons with <a href="http://en.wikipedia.org/wiki/Hypoglycemia" title="Hypoglycemia" >hypoglycemia</a> or <a href="http://en.wikipedia.org/wiki/Diabetes_mellitus" title="Diabetes mellitus" >diabetes mellitus</a>. Sucrose can contribute to the development of <a href="http://en.wikipedia.org/wiki/Metabolic_syndrome" title="Metabolic syndrome" >metabolic syndrome</a>.<sup id="cite_ref-11" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-11" >[12]</a></sup> In an experiment with rats that were fed a diet one-third of which was sucrose, the sucrose first elevated
blood levels of <a href="http://en.wikipedia.org/wiki/Triglyceride" title="Triglyceride" >triglycerides</a>, which induced <a href="http://en.wikipedia.org/wiki/Visceral" title="Visceral" class="mw-redirect" >visceral</a> fat and ultimately resulted in <a href="http://en.wikipedia.org/wiki/Insulin_resistance" title="Insulin resistance" >insulin resistance</a>.<sup id="cite_ref-12" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-12" >[13]</a></sup> Another study found that rats fed sucrose-rich diets developed <a href="http://en.wikipedia.org/wiki/Hypertriglyceridemia" title="Hypertriglyceridemia" >high triglycerides</a>, <a href="http://en.wikipedia.org/wiki/Hyperglycemia" title="Hyperglycemia" >hyperglycemia</a>, and <a href="http://en.wikipedia.org/wiki/Insulin_resistance" title="Insulin resistance" >insulin resistance</a>.<sup id="cite_ref-13" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-13" >[14]</a></sup></p>
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In the US, sugar has become increasingly evident in food products, as more food manufacturers add sugar or <a href="http://en.wikipedia.org/wiki/High-fructose_corn_syrup" title="High-fructose corn syrup" >high-fructose corn syrup</a> to a wide variety of consumables. <a href="http://en.wikipedia.org/wiki/Candy_bar" title="Candy bar" class="mw-redirect" >Candy bars</a>, <a href="http://en.wikipedia.org/wiki/Soft_drink" title="Soft drink" >soft drinks</a>, <a href="http://en.wikipedia.org/wiki/Potato_chips" title="Potato chips" class="mw-redirect" >potato chips</a>, <a href="http://en.wikipedia.org/wiki/Snack" title="Snack" >snacks</a>, <a href="http://en.wikipedia.org/wiki/Fruit_juice" title="Fruit juice" class="mw-redirect" >fruit juice</a>, <a href="http://en.wikipedia.org/wiki/Peanut_butter" title="Peanut butter" >peanut butter</a>, <a href="http://en.wikipedia.org/wiki/Soup" title="Soup" >soups</a>, <a href="http://en.wikipedia.org/wiki/Ice_cream" title="Ice cream" >ice cream</a>, <a href="http://en.wikipedia.org/wiki/Jam" title="Jam" class="mw-redirect" >jams</a>, <a href="http://en.wikipedia.org/wiki/Fruit_preserves" title="Fruit preserves" >jellies</a>, <a href="http://en.wikipedia.org/wiki/Yogurt" title="Yogurt" >yogurt</a>, and many breads may have added sugars.</p>
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Sucrose has been partially replaced in American industrial food production by other sweeteners such as <a href="http://en.wikipedia.org/wiki/High-fructose_corn_syrup" title="High-fructose corn syrup" >fructose syrups</a> or combinations of functional ingredients and high-intensity sweeteners. This shift is attributable to governmental subsidies of U.S. corn and an import tariff on foreign sugar, raising the price of sucrose to levels above those of the rest of the world.<sup id="cite_ref-43" class="reference" ><a href="http://en.wikipedia.org/wiki/Sucrose#cite_note-43" >[44]</a></sup> Because of the artificially elevated price of sucrose, HFCS is cost efficient for many sweetener applications.</p>
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