Sucrose, a
disaccharide
A disaccharide (also called a double sugar or ''biose'') is the sugar formed when two monosaccharides are joined by glycosidic linkage. Like monosaccharides, disaccharides are simple sugars soluble in water. Three common examples are sucrose, lact ...
, is a
sugar
Sugar is the generic name for sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose, and galactose. Compound sugars, also called disaccharides or double ...
composed of
glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
and
fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
subunits. It is produced naturally in plants and is the main constituent of
white sugar
White sugar, also called table sugar, granulated sugar, or regular sugar, is a commonly used type of sugar, made either of beet sugar or cane sugar, which has undergone a refining process.
Description
The refining process completely removes t ...
. It has the
molecular formula
In chemistry, a chemical formula is a way of presenting information about the chemical proportions of atoms that constitute a particular chemical compound or molecule, using chemical element symbols, numbers, and sometimes also other symbols, ...
.
For human consumption, sucrose is extracted and refined from either
sugarcane
Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with ...
or
sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together wi ...
.
Sugar mill
A sugar cane mill is a factory that processes sugar cane to produce raw or white sugar.
The term is also used to refer to the equipment that crushes the sticks of sugar cane to extract the juice.
Processing
There are a number of steps in pro ...
s – typically located in
tropical regions
The tropics are the regions of Earth surrounding the Equator. They are defined in latitude by the Tropic of Cancer in the Northern Hemisphere at N and the Tropic of Capricorn in
the Southern Hemisphere at S. The tropics are also referred to ...
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 climate
In geography, the temperate climates of Earth occur in the middle latitudes (23.5° to 66.5° N/S of Equator), which span between the tropics and the polar regions of Earth. These zones generally have wider temperature ranges throughout t ...
s 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 recipes. About 185 million
tonne
The tonne ( or ; symbol: t) is a unit of mass equal to 1000 kilograms. It is a non-SI unit accepted for use with SI. It is also referred to as a metric ton to distinguish it from the non-metric units of the short ton ( United State ...
s of sugar were produced worldwide in 2017.
Sucrose is particularly dangerous as a risk factor for
tooth decay
Tooth decay, also known as cavities or caries, is the breakdown of teeth due to acids produced by bacteria. The cavities may be a number of different colors from yellow to black. Symptoms may include pain and difficulty with eating. Complicatio ...
because ''
Streptococcus mutans
''Streptococcus mutans'' is a facultatively anaerobic, gram-positive coccus (round bacterium) commonly found in the human oral cavity and is a significant contributor to tooth decay.
It is part of the " streptococci" (plural, non-italic lowercase ...
'' bacteria convert it into a sticky, extracellular,
dextran
Dextran is a complex branched glucan (polysaccharide derived from the condensation of glucose), originally derived from wine. IUPAC defines dextrans as "Branched poly-α-d-glucosides of microbial origin having glycosidic bonds predominantly C-1 ...
-based
polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wa ...
that allows them to cohere, forming plaque. Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide.
Etymology
The word ''sucrose'' was coined in 1857, by the English chemist
William Miller from the
French ("sugar") and the generic chemical suffix for sugars ''
-ose''. The abbreviated term ''Suc'' is often used for ''sucrose'' in scientific literature.
The name ''saccharose'' was coined in 1860 by the French chemist
Marcellin Berthelot
Pierre Eugène Marcellin Berthelot (; 25 October 1827 – 18 March 1907) was a French chemist and Republican politician noted for the ThomsenBerthelot principle of thermochemistry. He synthesized many organic compounds from inorganic substance ...
. Saccharose is an obsolete name for sugars in general, especially sucrose.
Physical and chemical properties
Structural O-α-D-glucopyranosyl-(1→2)-β-D-fructofuranoside
In sucrose, the
monomer
In chemistry, a monomer ( ; ''mono-'', "one" + '' -mer'', "part") is a molecule that can react together with other monomer molecules to form a larger polymer chain or three-dimensional network in a process called polymerization.
Classification
Mo ...
s glucose and fructose are linked via an ether bond between C1 on the
glucosyl
A glycosyl group is a univalent free radical or substituent structure obtained by removing the hemiacetal hydroxyl group from the cyclic form of a monosaccharide and, by extension, of a lower oligosaccharide.
Glycosyl also reacts with inorganic ...
subunit and C2 on the
fructosyl
Fructosides are glycoside
In chemistry, a glycoside is a molecule in which a sugar is bound to another functional group via a glycosidic bond. Glycosides play numerous important roles in living organisms. Many plants store chemicals in th ...
unit. The bond is called a
glycosidic linkage
A glycosidic bond or glycosidic linkage is a type of covalent bond that joins a carbohydrate (sugar) molecule to another group, which may or may not be another carbohydrate.
A glycosidic bond is formed between the hemiacetal or hemiketal group ...
. 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
tautomer
Tautomers () are structural isomers (constitutional isomers) of chemical compounds that readily interconvert.
The chemical reaction interconverting the two is called tautomerization. This conversion commonly results from the relocation of a hydr ...
s but sucrose has only the β-
D-fructofuranose form. Unlike most
disaccharide
A disaccharide (also called a double sugar or ''biose'') is the sugar formed when two monosaccharides are joined by glycosidic linkage. Like monosaccharides, disaccharides are simple sugars soluble in water. Three common examples are sucrose, lact ...
s, 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
A reducing sugar is any sugar that is capable of acting as a reducing agent. In an alkaline solution, a reducing sugar forms some aldehyde or ketone, which allows it to act as a reducing agent, for example in Benedict's reagent. In such a react ...
.
Sucrose crystallizes in the
monoclinic
In crystallography, the monoclinic crystal system is one of the seven crystal systems. A crystal system is described by three vectors. In the monoclinic system, the crystal is described by vectors of unequal lengths, as in the orthorhombic s ...
space group
In mathematics, physics and chemistry, a space group is the symmetry group of an object in space, usually in three dimensions. The elements of a space group (its symmetry operations) are the rigid transformations of an object that leave it unchan ...
P2
1 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
Polarimetry is the measurement and interpretation of the polarization of transverse waves, most notably electromagnetic waves, such as radio or light waves. Typically polarimetry is done on electromagnetic waves that have traveled through or ...
, through the rotation of
plane-polarized light by a sugar solution. The
specific rotation at 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
Sucrose does not melt at high temperatures. Instead, it decomposes at to form
caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
The process of caramelizatio ...
. Like other
carbohydrate
In organic chemistry, a carbohydrate () is a biomolecule consisting of carbon (C), hydrogen (H) and oxygen (O) atoms, usually with a hydrogen–oxygen atom ratio of 2:1 (as in water) and thus with the empirical formula (where ''m'' may or ma ...
s, it combusts to
carbon dioxide
Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...
and water. Mixing sucrose with the oxidizer
potassium nitrate
Potassium nitrate is a chemical compound with the chemical formula . This alkali metal nitrate salt is also known as Indian saltpetre (large deposits of which were historically mined in India). It is an ionic salt of potassium ions K+ and nitrat ...
produces the fuel known as
rocket candy
Rocket Candy, or R-Candy, is a type of rocket propellant for model rockets made with sugar as a fuel, and containing an oxidizer. The propellant can be divided into three groups of components: the fuel, the oxidizer, and the additive(s). In the pas ...
that is used to propel amateur rocket motors.
This reaction is somewhat simplified though. Some of the carbon does get fully oxidized to carbon dioxide, and other reactions, such as the
water-gas shift reaction
Water gas is a kind of fuel gas, a mixture of carbon monoxide and hydrogen. It is produced by "alternately hot blowing a fuel layer okewith air and gasifying it with steam". The caloric yield of this is about 10% of a modern syngas plant. F ...
also take place. A more accurate theoretical equation is:
Sucrose burns with
chloric acid
Chloric acid, H Cl O3, is an oxoacid of chlorine, and the formal precursor of chlorate salts. It is a strong acid ( p''K''a ≈ −2.7 (''***note: pKa not in agreement with properties in chem box at right'')) and oxidizing agent.
Properties
Chlo ...
, formed by the reaction of
hydrochloric acid
Hydrochloric acid, also known as muriatic acid, is an aqueous solution of hydrogen chloride. It is a colorless solution with a distinctive pungent smell. It is classified as a strong acid
Acid strength is the tendency of an acid, symbol ...
and
potassium chlorate
Potassium chlorate is a compound containing potassium, chlorine and oxygen, with the molecular formula KClO3. In its pure form, it is a white crystalline substance. After sodium chlorate, it is the second most common chlorate in industrial use. It ...
:
Sucrose can be dehydrated with
sulfuric acid
Sulfuric acid (American spelling and the preferred IUPAC name) or sulphuric acid ( Commonwealth spelling), known in antiquity as oil of vitriol, is a mineral acid composed of the elements sulfur, oxygen and hydrogen, with the molecular formu ...
to form a black,
carbon
Carbon () is a chemical element with the symbol C and atomic number 6. It is nonmetallic and tetravalent
In chemistry, the valence (US spelling) or valency (British spelling) of an element is the measure of its combining capacity with o ...
-rich solid, as indicated in the following idealized equation:
The formula for sucrose's decomposition can be represented as a two-step reaction: the first simplified reaction is dehydration of sucrose to pure carbon and water, and then carbon oxidises to with from air.
Hydrolysis
Hydrolysis
Hydrolysis (; ) is any chemical reaction in which a molecule of water breaks one or more chemical bonds. The term is used broadly for substitution reaction, substitution, elimination reaction, elimination, and solvation reactions in which water ...
breaks the glycosidic bond converting sucrose into
glucose
Glucose is a simple sugar with the molecular formula . Glucose is overall the most abundant monosaccharide, a subcategory of carbohydrates. Glucose is mainly made by plants and most algae during photosynthesis from water and carbon dioxide, using ...
and
fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
. Hydrolysis is, however, so slow that solutions of sucrose can sit for years with negligible change. If the
enzyme
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrates, and the enzyme converts the substrates into different molecules known as products. A ...
sucrase Sucrase is a digestive enzyme that catalyzes the hydrolysis of sucrose to its subunits fructose and glucose. One form, sucrase-isomaltase, is secreted in the small intestine on the brush border. The sucrase enzyme invertase, which occurs more commo ...
is added, however, the reaction will proceed rapidly. Hydrolysis can also be accelerated with acids, such as
cream of tartar
Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C4 H5 O6, is a byproduct of winemaking. In cooking, it is known as cream of tartar. It is processed from the potassium acid salt of tartaric acid (a carboxylic ac ...
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 per mole of sucrose, or about 3
small calorie
The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of on ...
s per gram of product.
Synthesis and biosynthesis of sucrose
The
biosynthesis
Biosynthesis is a multi-step, enzyme-catalyzed process where substrates are converted into more complex products in living organisms. In biosynthesis, simple compounds are modified, converted into other compounds, or joined to form macromolecules. ...
of sucrose proceeds via the precursors
UDP-glucose
Uridine diphosphate glucose (uracil-diphosphate glucose, UDP-glucose) is a nucleotide sugar. It is involved in glycosyltransferase reactions in metabolism.
Functions
UDP-glucose is used in nucleotide sugar metabolism as an activated form of gl ...
and
fructose 6-phosphate
Fructose 6-phosphate (sometimes called the Neuberg ester) is a derivative of fructose, which has been phosphorylated at the 6-hydroxy group. It is one of several possible fructosephosphates. The β-D-form of this compound is very common in cells. ...
, catalyzed by the enzyme
sucrose-6-phosphate synthase. The energy for the reaction is gained by the cleavage of
uridine diphosphate
Uridine diphosphate, abbreviated UDP, is a nucleotide diphosphate. It is an ester of pyrophosphoric acid with the nucleoside uridine. UDP consists of the pyrophosphate group, the pentose sugar ribose, and the nucleobase uracil.
UDP is an importa ...
(UDP).
Sucrose is formed by plants,
algae
Algae (; singular alga ) is an informal term for a large and diverse group of photosynthetic eukaryotic organisms. It is a polyphyletic grouping that includes species from multiple distinct clades. Included organisms range from unicellular mic ...
and
cyanobacteria
Cyanobacteria (), also known as Cyanophyta, are a phylum of gram-negative bacteria that obtain energy via photosynthesis. The name ''cyanobacteria'' refers to their color (), which similarly forms the basis of cyanobacteria's common name, blu ...
but not by other
organism
In biology, an organism () is any living system that functions as an individual entity. All organisms are composed of cells (cell theory). Organisms are classified by taxonomy into groups such as multicellular animals, plants, and ...
s. Sucrose is the end product of
photosynthesis
Photosynthesis is a process used by plants and other organisms to convert light energy into chemical energy that, through cellular respiration, can later be released to fuel the organism's activities. Some of this chemical energy is stored i ...
and is found naturally in many food plants along with the
monosaccharide
Monosaccharides (from Greek ''monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
They are usually colorless, water-solub ...
fructose. In many fruits, such as
pineapple
The pineapple (''Ananas comosus'') is a tropical plant with an edible fruit; it is the most economically significant plant in the family Bromeliaceae. The pineapple is indigenous to South America, where it has been cultivated for many centuri ...
and
apricot
An apricot (, ) is a fruit, or the tree that bears the fruit, of several species in the genus ''Prunus''.
Usually, an apricot is from the species '' P. armeniaca'', but the fruits of the other species in ''Prunus'' sect. ''Armeniaca'' are also ...
, sucrose is the main sugar. In others, such as
grapes
A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus ''Vitis''. Grapes are a non- climacteric type of fruit, generally occurring in clusters.
The cultivation of grapes began perhaps 8,000 years ago ...
and
pear
Pears are fruits produced and consumed around the world, growing on a tree and harvested in the Northern Hemisphere in late summer into October. The pear tree and shrub are a species of genus ''Pyrus'' , in the family Rosaceae, bearing the p ...
s, fructose is the main sugar.
Chemical synthesis
After numerous unsuccessful attempts by others,
Raymond Lemieux and George Huber succeeded in synthesizing sucrose from
acetylated
:
In organic chemistry, acetylation is an organic esterification reaction with acetic acid. It introduces an acetyl group into a chemical compound. Such compounds are termed ''acetate esters'' or simply ''acetates''. Deacetylation is the opposit ...
glucose and fructose in 1953.
Sources
In nature, sucrose is present in many plants, and in particular their roots, fruits and
nectar
Nectar is a sugar-rich liquid produced by plants in glands called nectaries or nectarines, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualists ...
s, because it serves as a way to store energy, primarily from
photosynthesis
Photosynthesis is a process used by plants and other organisms to convert light energy into chemical energy that, through cellular respiration, can later be released to fuel the organism's activities. Some of this chemical energy is stored i ...
. Many mammals, birds, insects and bacteria accumulate and feed on the sucrose in plants and for some it is their main food source. Although
honeybee
A honey bee (also spelled honeybee) is a eusocial flying insect within the genus ''Apis'' of the bee clade, all native to Afro-Eurasia. After bees spread naturally throughout Africa and Eurasia, humans became responsible for the current cosm ...
s consume sucrose, the
honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
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
Industrialisation ( alternatively spelled industrialization) is the period of social and economic change that transforms a human group from an agrarian society into an industrial society. This involves an extensive re-organisation of an econo ...
, it has been increasingly refined and consumed in all kinds of processed foods.
Production
History of sucrose refinement
![Sokeritoppa](https://upload.wikimedia.org/wikipedia/commons/8/8f/Sokeritoppa.jpg)
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.
[
Adas, Michael (2001)]
''Agricultural and Pastoral Societies in Ancient and Classical History''
. Temple University Press. . p. 311.
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
Sugarcane or sugar cane is a species of (often hybrid) tall, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar production. The plants are 2–6 m (6–20 ft) tall with stout, jointed, fibrous stalks t ...
is included along with the fact that their knowledge of sugar cane was derived from India.
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 (), which is the source of the word ''candy''.
The army of
Alexander the Great
Alexander III of Macedon ( grc, wikt:Ἀλέξανδρος, Ἀλέξανδρος, Alexandros; 20/21 July 356 BC – 10/11 June 323 BC), commonly known as Alexander the Great, was a king of the Ancient Greece, ancient Greek kingdom of Maced ...
was halted on the banks of river
Indus
The Indus ( ) is a transboundary river of Asia and a trans-Himalayan river of South and Central Asia. The river rises in mountain springs northeast of Mount Kailash in Western Tibet, flows northwest through the disputed region of Kashmir, ...
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 (), pronounced as () in Greek (Modern 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
(man) it, Siciliana (woman)
, population_note =
, population_blank1_title =
, population_blank1 =
, demographics_type1 = Ethnicity
, demographics1_footnotes =
, demographi ...
and
Spain
, image_flag = Bandera de España.svg
, image_coat = Escudo de España (mazonado).svg
, national_motto = ''Plus ultra'' (Latin)(English: "Further Beyond")
, national_anthem = (English: "Royal March")
, i ...
. Only after the
Crusades
The Crusades were a series of religious wars initiated, supported, and sometimes directed by the Latin Church in the medieval period. The best known of these Crusades are those to the Holy Land in the period between 1095 and 1291 that were in ...
did it begin to rival honey as a sweetener in Europe. The Spanish began cultivating sugarcane in the
West Indies
The West Indies is a subregion of North America, surrounded by the North Atlantic Ocean and the Caribbean Sea that includes 13 independent island countries and 18 dependencies and other territories in three major archipelagos: the Greater A ...
in 1506 (
Cuba
Cuba ( , ), officially the Republic of Cuba ( es, República de Cuba, links=no ), is an island country comprising the island of Cuba, as well as Isla de la Juventud and several minor archipelagos. Cuba is located where the northern Caribbea ...
in 1523). The
Portuguese
Portuguese may refer to:
* anything of, from, or related to the country and nation of Portugal
** Portuguese cuisine, traditional foods
** Portuguese language, a Romance language
*** Portuguese dialects, variants of the Portuguese language
** Portu ...
first cultivated sugarcane in
Brazil
Brazil ( pt, Brasil; ), officially the Federative Republic of Brazil (Portuguese: ), is the largest country in both South America and Latin America. At and with over 217 million people, Brazil is the world's fifth-largest country by area ...
in 1532.
Sugar remained a luxury in much of the world until the 18th century. Only the wealthy could afford it. In the 18th century, the demand for table sugar boomed in Europe and by the 19th century it had become regarded as a human necessity.
[ The use of sugar grew from use in tea, to ]cake
Cake is a flour confection made from flour, sugar, and other ingredients, and is usually baked. In their oldest forms, cakes were modifications of bread, but cakes now cover a wide range of preparations that can be simple or elaborate, ...
s, confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...
and chocolate
Chocolate is a food made from roasted and ground cacao seed kernels that is available as a liquid, solid, or paste, either on its own or as a flavoring agent in other foods. Cacao has been consumed in some form since at least the Olmec civ ...
s. 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 labor for this work, in part, first drove slave trade from Africa (in particular West Africa), followed by indentured labor trade from South Asia (in particular India). 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
A steam engine is a heat engine that performs mechanical work using steam as its working fluid. The steam engine uses the force produced by steam pressure to push a piston back and forth inside a cylinder. This pushing force can be trans ...
first powered a sugar mill in Jamaica
Jamaica (; ) is an island country situated in the Caribbean Sea. Spanning in area, it is the third-largest island of the Greater Antilles and the Caribbean (after Cuba and Hispaniola). Jamaica lies about south of Cuba, and west of His ...
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
The beetroot is the taproot portion of a beet plant, usually known in North America as beets while the vegetable is referred to as beetroot in British English, and also known as the table beet, garden beet, red beet, dinner beet or golden beet ...
and his student Franz Achard built a sugar beet processing factory in Silesia (Prussia). The beet-sugar industry took off during the Napoleonic Wars
The Napoleonic Wars (1803–1815) were a series of major global conflicts pitting the French Empire and its allies, led by Napoleon I, against a fluctuating array of European states formed into various coalitions. It produced a period of Fren ...
, 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
Table sugar (sucrose) comes from plant sources. Two important sugar crops predominate: sugarcane
Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with ...
(''Saccharum spp.'') and sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together wi ...
s (''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'', commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle Eas ...
(''Phoenix dactylifera''), sorghum
''Sorghum'' () is a genus of about 25 species of flowering plants in the grass family (Poaceae). Some of these species are grown as cereals for human consumption and some in pastures for animals. One species is grown for grain, while many othe ...
(''Sorghum vulgare''), and the sugar maple
''Acer saccharum'', the sugar maple, is a species of flowering plant in the soapberry and lychee family Sapindaceae. It is native to the hardwood forests of eastern Canada and eastern United States. Sugar maple is best known for being the prima ...
(''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
A heat wave, or heatwave, is a period of excessively hot weather, which may be accompanied by high humidity, especially in oceanic climate countries. While definitions vary, a heat wave is usually measured relative to the usual climate in the ...
. 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
The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been des ...
, Thailand
Thailand ( ), historically known as Siam () and officially the Kingdom of Thailand, is a country in Southeast Asia, located at the centre of the Indochinese Peninsula, spanning , with a population of almost 70 million. The country is bo ...
, 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
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to softe ...
(beverage manufacturers) or moved out of the country (candy manufacturers).
The low prices of glucose syrup
Glucose syrup, also known as confectioner's glucose, is a syrup made from the hydrolysis of starch. Glucose is a sugar. Maize (corn) is commonly used as the source of the starch in the US, in which case the syrup is called " corn syrup", but glu ...
s produced from wheat
Wheat is a grass widely cultivated for its seed, a cereal grain that is a worldwide staple food. The many species of wheat together make up the genus ''Triticum'' ; the most widely grown is common wheat (''T. aestivum''). The archaeologi ...
and corn (maize
Maize ( ; ''Zea mays'' subsp. ''mays'', from es, maíz after tnq, mahiz), also known as corn (North American and Australian English), is a cereal grain first domesticated by indigenous peoples in southern Mexico about 10,000 years ago. Th ...
) threaten the traditional sugar market. Used in combination with artificial sweetener
A sugar substitute is a food additive that provides a sweetness like that of sugar while containing significantly less food energy than sugar-based sweeteners, making it a zero-calorie () or low-calorie sweetener. Artificial sweeteners may be d ...
s, 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 dietitian
A dietitian, medical dietitian, or dietician is an expert in identifying and treating disease-related malnutrition and in conducting medical nutrition therapy, for example designing an enteral tube feeding regimen or mitigating the effects of ca ...
s, medical professionals, and the U.S. Food and Drug Administration
The United States Food and Drug Administration (FDA or US FDA) is a List of United States federal agencies, federal agency of the United States Department of Health and Human Services, Department of Health and Human Services. The FDA is respon ...
(FDA) agree that dietary sugars are a source of empty calorie
In human nutrition, empty calories are those calories found in beverages (including alcoholic) and foods composed primarily or solely of sugars and/or certain fats and oils such as cholesterol, Saturated fat, saturated or trans fats, that provide l ...
s associated with certain health problems, and recommend limiting the overall consumption of sugar-based sweeteners.[
]
Types
Cane
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
Calcium oxide (CaO), commonly known as quicklime or burnt lime, is a widely used chemical compound. It is a white, Caustic (substance), caustic, alkaline, crystalline solid at room temperature. The broadly used term "''lime (material), lime''" co ...
), 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. Centrifuge
A centrifuge is a device that uses centrifugal force to separate various components of a fluid. This is achieved by spinning the fluid at high speed within a container, thereby separating fluids of different densities (e.g. cream from milk) or ...
s 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.
Sugarcane is a major component of Brazilian agriculture; the country is the world's largest producer of sugarcane and its derivative products, such as crystallized sugar and ethanol
Ethanol (abbr. EtOH; also called ethyl alcohol, grain alcohol, drinking alcohol, or simply alcohol) is an organic compound. It is an Alcohol (chemistry), alcohol with the chemical formula . Its formula can be also written as or (an ethyl ...
(ethanol fuel
Ethanol fuel is ethyl alcohol, the same type of alcohol found in alcoholic beverages, used as fuel. It is most often used as a motor fuel, mainly as a biofuel additive for gasoline. The first production car running entirely on ethanol was the ...
).
Beet
Beet sugar producers slice the washed beets, then extract the sugar with hot water in a "diffuser
Diffuser may refer to:
Aerodynamics
* Diffuser (automotive), a shaped section of a car's underbody which improves the car's aerodynamic properties
* Part of a jet engine air intake, especially when operated at supersonic speeds
* The channel bet ...
". An alkaline solution ("milk of lime
Limewater is the common name for a saturated aqueous solution of calcium hydroxide. Calcium hydroxide, Ca(OH)2, is sparsely soluble at room temperature in water (1.5 g/L at 25 °C). "Pure" (i.e. less than or fully saturated) limewater i ...
" and carbon dioxide
Carbon dioxide (chemical formula ) is a chemical compound made up of molecules that each have one carbon atom covalently double bonded to two oxygen atoms. It is found in the gas state at room temperature. In the air, carbon dioxide is transpar ...
from the lime kiln) then serves to precipitate
In an aqueous solution, precipitation is the process of transforming a dissolved substance into an insoluble solid from a super-saturated solution. The solid formed is called the precipitate. In case of an inorganic chemical reaction leading ...
impurities (see carbonatation
Carbonatation is a chemical reaction in which calcium hydroxide reacts with carbon dioxide and forms insoluble calcium carbonate:
:Ca(OH)2CO2->CaCO3H_2O
The process of forming a carbonate is sometimes referred to as "carbonation", although th ...
). 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
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...
, 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
Isotope analysis is the identification of isotopic signature, abundance of certain stable isotopes of chemical elements within organic and inorganic compounds. Isotopic analysis can be used to understand the flow of energy through a food web ...
of carbon. Cane uses C4 carbon fixation
carbon fixation or the Hatch–Slack pathway is one of three known photosynthetic processes of carbon fixation in plants. It owes the names to the 1960's discovery by Marshall Davidson Hatch and Charles Roger Slack that some plants, when sup ...
, and beet uses C3 carbon fixation
carbon fixation is the most common of three metabolic pathways for carbon fixation in photosynthesis, along with and CAM. This process converts carbon dioxide and ribulose bisphosphate (RuBP, a 5-carbon sugar) into two molecules of 3-phosph ...
, resulting in a different ratio of 13C and 12C isotopes in the sucrose. Tests are used to detect fraudulent abuse of European Union
The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been des ...
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 (such as Egypt
Egypt ( ar, مصر , ), officially the Arab Republic of Egypt, is a transcontinental country spanning the northeast corner of Africa and southwest corner of Asia via a land bridge formed by the Sinai Peninsula. It is bordered by the Mediter ...
) 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
Industrial fermentation is the intentional use of fermentation in manufacturing products useful to humans. In addition to the mass production of fermented foods and drinks, industrial fermentation has widespread applications in chemical industry ...
feedstock (for example in alcohol distilleries), or as animal feed
Animal feed is food given to domestic animals, especially livestock, in the course of animal husbandry. There are two basic types: fodder and forage. Used alone, the word ''feed'' more often refers to fodder. Animal feed is an important input to ...
. 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
=Mill white
=
Mill white, also called plantation white, crystal sugar or superior sugar is produced from raw sugar. It is exposed to sulfur dioxide
Sulfur dioxide (IUPAC-recommended spelling) or sulphur dioxide (traditional Commonwealth English) is the chemical compound with the formula . It is a toxic gas responsible for the odor of burnt matches. It is released naturally by volcanic activ ...
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, its 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
Phosphoric acid (orthophosphoric acid, monophosphoric acid or phosphoric(V) acid) is a colorless, odorless phosphorus-containing solid, and inorganic compound with the chemical formula . It is commonly encountered as an 85% aqueous solution, w ...
and calcium hydroxide
Calcium hydroxide (traditionally called slaked lime) is an inorganic compound with the chemical formula Ca( OH)2. It is a colorless crystal or white powder and is produced when quicklime (calcium oxide) is mixed or slaked with water. It has m ...
, similar to the carbonatation
Carbonatation is a chemical reaction in which calcium hydroxide reacts with carbon dioxide and forms insoluble calcium carbonate:
:Ca(OH)2CO2->CaCO3H_2O
The process of forming a carbonate is sometimes referred to as "carbonation", although th ...
technique used in beet sugar refining. Blanco directo is more pure than mill white sugar, but less pure than white refined.
=White refined
=
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
Phosphoric acid (orthophosphoric acid, monophosphoric acid or phosphoric(V) acid) is a colorless, odorless phosphorus-containing solid, and inorganic compound with the chemical formula . It is commonly encountered as an 85% aqueous solution, w ...
similar to the method used for blanco directo, a carbonatation
Carbonatation is a chemical reaction in which calcium hydroxide reacts with carbon dioxide and forms insoluble calcium carbonate:
:Ca(OH)2CO2->CaCO3H_2O
The process of forming a carbonate is sometimes referred to as "carbonation", although th ...
process involving calcium hydroxide and carbon dioxide, or by various filtration strategies. It is then further purified by filtration through a bed of activated carbon or bone char
Bone char ( lat, carbo animalis) is a porous, black, granular material produced by charring animal bones. Its composition varies depending on how it is made; however, it consists mainly of tricalcium phosphate (or hydroxyapatite) 57–80%, calci ...
. Beet sugar refineries produce refined white sugar directly without an intermediate raw stage.
White refined sugar is typically sold as ''granulated sugar,'' which has been dried to prevent clumping and comes in various crystal sizes for home and industrial use:
* Coarse-grain, such as ''sanding sugar'' (also called "pearl sugar", "decorating sugar", ''nibbed sugar'' or ''sugar nibs'') is a coarse grain sugar used to add sparkle and flavor atop baked goods and candies. Its large reflective crystals will not dissolve when subjected to heat.
* Granulated, familiar as table sugar, with a grain size about 0.5 mm across.[Sugar Crystal Challenge](_blank)
. IEEE "Sugar cubes" are lumps for convenient consumption produced by mixing granulated sugar with sugar syrup.
* Caster (0.35 mm), a very fine sugar in Britain and other Commonwealth countries, so-named because the grains are small enough to fit through a sugar caster which is a small vessel with a perforated top, from which to sprinkle sugar at table.["castor, n.2." OED Online. Oxford University Press, June 2017. Web. 25 July 2017. It says castor is a misspelling that is now the preferred spelling.] Commonly used in baking and mixed drinks, it is sold as "superfine" sugar in the United States. Because of its fineness, it dissolves faster than regular white sugar and is especially useful in meringues and cold liquids. Caster sugar can be prepared at home by grinding granulated sugar for a couple of minutes in a mortar or food processor.
* Powdered, ''10X sugar,'' ''confectioner's sugar'' (0.060 mm), or ''icing sugar'' (0.024 mm), produced by grinding sugar to a fine powder. The manufacturer may add a small amount of anticaking agent to prevent clumping — either corn starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
(1% to 3%) or tri-calcium phosphate
The term calcium phosphate refers to a family of materials and minerals containing calcium ions (Ca2+) together with inorganic phosphate anions. Some so-called calcium phosphates contain oxide and hydroxide as well. Calcium phosphates are whi ...
.
Brown sugar
Brown sugar is unrefined or partially refined soft sugar.
Brown Sugar may also refer to:
Arts, entertainment, and media Films
* ''Brown Sugar'' (1922 film), a 1922 British silent film directed by Fred Paul
* ''Brown Sugar'' (1931 film), a 1931 ...
comes either from the late stages of cane sugar refining, when sugar forms fine crystals with significant molasses content, or from coating white refined sugar with a cane molasses syrup (blackstrap molasses). Brown sugar's color and taste becomes stronger with increasing molasses content, as do its moisture-retaining properties. Brown sugars also tend to harden if exposed to the atmosphere, although proper handling can reverse this.
Measurement
Dissolved sugar content
Scientists and the sugar industry use degrees Brix (symbol °Bx), introduced by Adolf Brix, as units of measurement of the mass ratio of dissolved substance to water in a liquid. A 25 °Bx sucrose solution has 25 grams of sucrose per 100 grams of liquid; or, to put it another way, 25 grams of sucrose sugar and 75 grams of water exist in the 100 grams of solution.
The Brix degrees are measured using an infrared sensor. This measurement does not equate to Brix degrees from a density or refractive index measurement, because it will specifically measure dissolved sugar concentration instead of all dissolved solids. When using a refractometer, one should report the result as " refractometric dried substance" (RDS). One might speak of a liquid as having 20 °Bx RDS. This refers to a measure of percent by weight of ''total'' dried solids and, although not technically the same as Brix degrees determined through an infrared method, renders an accurate measurement of sucrose content, since sucrose in fact forms the majority of dried solids. The advent of in-line infrared Brix measurement sensors has made measuring the amount of dissolved sugar in products economical using a direct measurement.
Consumption
Refined sugar was a luxury before the 18th century. It became widely popular in the 18th century, then graduated to becoming a necessary food in the 19th century. This evolution of taste and demand for sugar as an essential food ingredient unleashed major economic and social changes. Eventually, table sugar became sufficiently cheap and common enough to influence standard cuisine and flavored drinks.
Sucrose forms a major element in confectionery
Confectionery is the art of making confections, which are food items that are rich in sugar and carbohydrates. Exact definitions are difficult. In general, however, confectionery is divided into two broad and somewhat overlapping categories ...
and dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...
s. Cooks use it for sweetening. It can also act as a food preservative
Food preservation includes processes that make food more resistant to microorganism growth and slow the oxidation of fats. This slows down the decomposition and rancidification process. Food preservation may also include processes that inhibit ...
when used in sufficient concentrations. Sucrose is important to the structure of many foods, including biscuits and cookies, cakes and pies, candy, and ice cream and sorbets. It is a common ingredient in many processed and so-called "junk food
"Junk food" is a term used to describe food that is high in calories from sugar and/or fat, and possibly also sodium, but with little dietary fiber, protein, vitamins, minerals, or other important forms of nutritional value. It is also known as ...
s".
Nutritional information
Fully refined sugar is 99.9% sucrose, thus providing only carbohydrate as dietary nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excret ...
and 390 kilocalories
The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of on ...
per 100 g serving (USDA
The United States Department of Agriculture (USDA) is the federal executive department responsible for developing and executing federal laws related to farming, forestry, rural economic development, and food. It aims to meet the needs of com ...
data, right table). There are no micronutrients
Micronutrients are nutrient, essential dietary elements required by organisms in varying quantities throughout life to orchestrate a range of physiological functions to maintain health. Micronutrient requirements differ between organisms; for exam ...
of significance in fully refined sugar (right table).[
]
Metabolism of sucrose
In humans and other mammals, sucrose is broken down into its constituent monosaccharides, glucose and fructose, by sucrase Sucrase is a digestive enzyme that catalyzes the hydrolysis of sucrose to its subunits fructose and glucose. One form, sucrase-isomaltase, is secreted in the small intestine on the brush border. The sucrase enzyme invertase, which occurs more commo ...
or isomaltase
Isomaltase () is an enzyme that breaks the bonds linking saccharides, which cannot be broken by amylase or maltase. It digests polysaccharides at the alpha 1-6 linkages. Its substrate, alpha-limit dextrin, is a product of amylopectin digestion t ...
glycoside hydrolases
Glycoside hydrolases (also called glycosidases or glycosyl hydrolases) catalyze the hydrolysis of glycosidic bonds in complex sugars. They are extremely common enzymes with roles in nature including degradation of biomass such as cellulose (cel ...
, which are located in the membrane
A membrane is a selective barrier; it allows some things to pass through but stops others. Such things may be molecules, ions, or other small particles. Membranes can be generally classified into synthetic membranes and biological membranes. B ...
of the microvilli
Microvilli (singular: microvillus) are microscopic cellular membrane protrusions that increase the surface area for diffusion and minimize any increase in volume, and are involved in a wide variety of functions, including absorption, secretion, ...
lining the duodenum
The duodenum is the first section of the small intestine in most higher vertebrates, including mammals, reptiles, and birds. In fish, the divisions of the small intestine are not as clear, and the terms anterior intestine or proximal intestine m ...
. The resulting glucose and fructose molecules are then rapidly absorbed into the bloodstream. In bacteria
Bacteria (; singular: bacterium) are ubiquitous, mostly free-living organisms often consisting of one biological cell. They constitute a large domain of prokaryotic microorganisms. Typically a few micrometres in length, bacteria were among ...
and some animals, sucrose is digested by the enzyme invertase
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into fructose and glucose. Alternative names for invertase include , saccharase, glucosucrase, beta-h-fructosidase, beta-fructosidase, invertin, sucrase, ma ...
. Sucrose is an easily assimilated macronutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excre ...
that provides a quick source of energy, provoking a rapid rise in blood glucose
Glycaemia, also known as blood sugar level, blood sugar concentration, or blood glucose level is the measure of glucose concentrated in the blood of humans or other animals. Approximately 4 grams of glucose, a simple sugar, is present in the blo ...
upon ingestion. Sucrose, as a pure carbohydrate, has an energy content of 3.94 kilocalorie
The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of on ...
s per gram (or 17 kilojoule
The joule ( , ; symbol: J) is the unit of energy in the International System of Units (SI). It is equal to the amount of work done when a force of 1 newton displaces a mass through a distance of 1 metre in the direction of the force applied ...
s per gram).
If consumed excessively, sucrose may contribute to the development of metabolic syndrome
Metabolic syndrome is a clustering of at least three of the following five medical conditions: abdominal obesity, high blood pressure, high blood sugar, high serum triglycerides, and low serum high-density lipoprotein (HDL).
Metabolic syndrome ...
, including increased risk for type 2 diabetes
Type 2 diabetes, formerly known as adult-onset diabetes, is a form of diabetes mellitus that is characterized by high blood sugar, insulin resistance, and relative lack of insulin. Common symptoms include increased thirst, frequent urinatio ...
, weight gain and obesity
Obesity is a medical condition, sometimes considered a disease, in which excess body fat has accumulated to such an extent that it may negatively affect health. People are classified as obese when their body mass index (BMI)—a person's we ...
in adults and children.
Tooth decay
Tooth decay
Tooth decay, also known as cavities or caries, is the breakdown of teeth due to acids produced by bacteria. The cavities may be a number of different colors from yellow to black. Symptoms may include pain and difficulty with eating. Complicatio ...
(dental caries) has become a pronounced health hazard associated with the consumption of sugars, especially sucrose. Oral bacteria such as ''Streptococcus mutans
''Streptococcus mutans'' is a facultatively anaerobic, gram-positive coccus (round bacterium) commonly found in the human oral cavity and is a significant contributor to tooth decay.
It is part of the " streptococci" (plural, non-italic lowercase ...
'' live in dental plaque and metabolize ''any'' free sugars (not just sucrose, but also glucose, lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
, fructose, and cooked starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
es) into lactic acid
Lactic acid is an organic acid. It has a molecular formula . It is white in the solid state and it is miscible with water. When in the dissolved state, it forms a colorless solution. Production includes both artificial synthesis as well as natu ...
. The resultant lactic acid lowers the pH of the tooth's surface, stripping it of minerals in the process known as tooth decay.
All 6-carbon sugars and disaccharides based on 6-carbon sugars can be converted by dental plaque bacteria into acid that demineralizes teeth, but sucrose may be uniquely useful to ''Streptococcus sanguinis
''Streptococcus sanguinis'', formerly known as ''Streptococcus sanguis'', is a Gram-positive facultative anaerobic coccus species of bacteria and a member of the Viridans Streptococcus group. ''S. sanguinis'' is a normal inhabitant of the healt ...
'' (formerly ''Streptococcus sanguis'') and ''Streptococcus mutans''. Sucrose is the only dietary sugar that can be converted to sticky glucans (dextran-like polysaccharides) by extracellular enzymes. These glucans allow the bacteria to adhere to the tooth surface and to build up thick layers of plaque. The anaerobic conditions deep in the plaque encourage the formation of acids, which leads to carious lesions. Thus, sucrose could enable ''S. mutans'', ''S. sanguinis'' and many other species of bacteria to adhere strongly and resist natural removal, e.g. by flow of saliva, although they are easily removed by brushing. The glucans and levans (fructose polysaccharides) produced by the plaque bacteria also act as a reserve food supply for the bacteria.
Such a special role of sucrose in the formation of tooth decay is much more significant in light of the almost universal use of sucrose as the most desirable sweetening agent. Widespread replacement of sucrose by high-fructose corn syrup (HFCS) has not diminished the danger from sucrose. If smaller amounts of sucrose are present in the diet, they will still be sufficient for the development of thick, anaerobic plaque and plaque bacteria will metabolise other sugars in the diet, such as the glucose and fructose in HFCS.
Glycemic index
Sucrose is a disaccharide made up of 50% glucose and 50% fructose and has a glycemic index
The glycemic (glycaemic) index (GI; ) is a number from 0 to 100 assigned to a food, with pure glucose arbitrarily given the value of 100, which represents the relative rise in the blood glucose level two hours after consuming that food. The GI of ...
of 65. Sucrose is digested rapidly, but has a relatively low glycemic index due to its content of fructose, which has a minimal effect on blood glucose.
As with other sugars, sucrose is digested into its components via the enzyme sucrase Sucrase is a digestive enzyme that catalyzes the hydrolysis of sucrose to its subunits fructose and glucose. One form, sucrase-isomaltase, is secreted in the small intestine on the brush border. The sucrase enzyme invertase, which occurs more commo ...
to glucose (blood sugar). The glucose component is transported into the blood where it serves immediate metabolic demands, or is converted and reserved in the liver
The liver is a major Organ (anatomy), organ only found in vertebrates which performs many essential biological functions such as detoxification of the organism, and the Protein biosynthesis, synthesis of proteins and biochemicals necessary for ...
as glycogen
Glycogen is a multibranched polysaccharide of glucose that serves as a form of energy storage in animals, fungi, and bacteria. The polysaccharide structure represents the main storage form of glucose in the body.
Glycogen functions as one o ...
.[
]
Gout
The occurrence of gout
Gout ( ) is a form of inflammatory arthritis characterized by recurrent attacks of a red, tender, hot and swollen joint, caused by deposition of monosodium urate monohydrate crystals. Pain typically comes on rapidly, reaching maximal intensit ...
is connected with an excess production of uric acid. A diet rich in sucrose may lead to gout as it raises the level of insulin, which prevents excretion of uric acid from the body. As the concentration of uric acid in the body increases, so does the concentration of uric acid in the joint liquid and beyond a critical concentration, the uric acid begins to precipitate into crystals. Researchers have implicated sugary drinks high in fructose in a surge in cases of gout.
Sucrose intolerance
UN dietary recommendation
In 2015, the World Health Organization
The World Health Organization (WHO) is a specialized agency of the United Nations responsible for international public health. The WHO Constitution states its main objective as "the attainment by all peoples of the highest possible level of h ...
published a new guideline on sugars intake for adults and children, as a result of an extensive review of the available scientific evidence by a multidisciplinary group of experts. The guideline recommends that both adults and children ensure their intake of free sugars (monosaccharides and disaccharides added to foods and beverages by the manufacturer, cook or consumer, and sugars naturally present in honey, syrups, fruit juices and fruit juice concentrates) is less than 10% of total energy intake. A level below 5% of total energy intake brings additional health benefits, especially with regards to dental caries.
Religious concerns
The sugar refining industry often uses bone char (calcinated
Calcination refers to thermal treatment of a solid chemical compound (e.g. mixed carbonate ores) whereby the compound is raised to high temperature without melting under restricted supply of ambient oxygen (i.e. gaseous O2 fraction of air), gener ...
animal bones) for decolorizing. About 25% of sugar produced in the U.S. is processed using bone char as a filter, the remainder being processed with activated carbon. As bone char does not seem to remain in finished sugar, Jewish religious leaders consider sugar filtered through it to be pareve
In ''kashrut'', the dietary laws of Judaism, pareve (from yi, פאַרעוו for "neutral", in Hebrew , and also parve and other variant English spellings) is a classification of edible substances that contain neither dairy nor meat ingredients. ...
, meaning that it is neither meat nor dairy and may be used with either type of food. However, the bone char must source to a kosher animal (e.g. cow, sheep) for the sugar to be kosher
(also or , ) is a set of dietary laws dealing with the foods that Jewish people are permitted to eat and how those foods must be prepared according to Jewish law. Food that may be consumed is deemed kosher ( in English, yi, כּשר), fro ...
.
Trade and economics
One of the most widely traded commodities in the world throughout history, sugar accounts for around 2% of the global dry cargo market. International sugar prices show great volatility, ranging from around 3 cents to over 60 cents per pound in the 50 years. About 100 of the world's 180 countries produce sugar from beet or cane, a few more refine raw sugar to produce white sugar, and all countries consume sugar. Consumption of sugar ranges from around 3 kilograms (7 lb) per person per annum in Ethiopia to around 40 kg (90 lb) in Belgium. Consumption per capita rises with income per capita until it reaches a plateau of around 35 kg (75 lb) per person per year in middle income countries.
Many countries subsidize sugar production heavily. The European Union, the United States, Japan, and many developing countries
A developing country is a sovereign state with a lesser developed industrial base and a lower Human Development Index (HDI) relative to other countries. However, this definition is not universally agreed upon. There is also no clear agreem ...
subsidize domestic production and maintain high tariffs on imports. Sugar prices in these countries have often up to triple the prices on the international market; , with world market sugar futures prices strong, such prices were typically double world prices.
Within international trade bodies, especially in the World Trade Organization
The World Trade Organization (WTO) is an intergovernmental organization that regulates and facilitates international trade. With effective cooperation
in the United Nations System, governments use the organization to establish, revise, and e ...
(WTO), the "G20
The G20 or Group of Twenty is an intergovernmental forum comprising 19 countries and the European Union (EU). It works to address major issues related to the global economy, such as international financial stability, climate change mitigatio ...
" countries led by Brazil have long argued that, because these sugar markets in essence exclude cane sugar imports, the G20 sugar producers receive lower prices than they would under free trade
Free trade is a trade policy that does not restrict imports or exports. It can also be understood as the free market idea applied to international trade. In government, free trade is predominantly advocated by political parties that hold econo ...
. While both the European Union
The European Union (EU) is a supranational political and economic union of member states that are located primarily in Europe. The union has a total area of and an estimated total population of about 447million. The EU has often been des ...
and United States maintain trade agreements whereby certain developing and least developed countries (LDCs) can sell certain quantities of sugar into their markets, free of the usual import tariffs, countries outside these preferred trade régimes have complained that these arrangements violate the " most favoured nation" principle of international trade. This has led to numerous tariffs and levies in the past.
In 2004, the WTO sided with a group of cane sugar exporting nations (led by Brazil and Australia) and ruled illegal the EU sugar-régime and the accompanying ''ACP-EU Sugar Protocol'', that granted a group of African, Caribbean, and Pacific countries receive preferential access to the European sugar market. In response to this and to other rulings of the WTO, and owing to internal pressures against the EU sugar-régime, the European Commission proposed on 22 June 2005 a radical reform of the EU sugar-régime that cut prices by 39% and eliminated all EU sugar exports.
The African, Caribbean, Pacific and LDC sugar exporters reacted with dismay to the EU sugar proposals. On 25 November 2005, the EC agreed to cut EU sugar prices by 36% as from 2009.
In 2007, it seemed that the U.S. Sugar Program could become the next target for reform. However, some commentators expected heavy lobbying from the U.S. sugar industry, which donated $2.7 million to U.S. House and Senate incumbents in the 2006 U.S. election, more than any other group of U.S. food-growers. Especially prominent among sugar lobbyists were the Fanjul Brothers
The Fanjul brothers—Cuban born Alfonso "Alfy" Fanjul Jr., José "Pepe" Fanjul, Alexander Fanjul, and Andres Fanjul—are owners of Fanjul Corp., a vast sugar and real estate conglomerate in the United States and the Dominican Republic. It co ...
, so-called "sugar barons" who made the single individual contributions of soft money
The financing of electoral campaigns in the United States happens at the federal, state, and local levels by contributions from individuals, corporations, political action committees, and sometimes the government. Campaign spending has risen ...
to both the Democratic and Republican parties in the U.S. political system.
Small quantities of sugar, especially specialty grades of sugar, reach the market as 'fair trade
Fair trade is an arrangement designed to help producers in developing countries achieve sustainable and equitable trade relationships. The fair trade movement combines the payment of higher prices to exporters with improved social and enviro ...
' commodities; the fair trade system produces and sells these products with the understanding that a larger-than-usual fraction of the revenue will support small farmers in the developing world. However, whilst the Fairtrade Labelling Organizations International, Fairtrade Foundation offers a premium of $60.00 per tonne to small farmers for sugar branded as "Fairtrade", government schemes such as the U.S. Sugar Program and the ACP-EU Sugar Protocol offer premiums of around $400.00 per tonne above world market prices. However, the EU announced on 14 September 2007 that it had offered "to eliminate all duties and quotas on the import of sugar into the EU".
The U.S. Sugar Association subsequently launched a campaign to promote sugar over artificial substitutes. The Association aggressively contradicts many common beliefs regarding negative side-effects of sugar consumption. The campaign aired a high-profile television commercial during the 2007 Primetime Emmy Awards on FOX Television.
References
Further reading
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External links
3D images of sucrose
{{Authority control
Disaccharides
Sugar
Sugar substitutes