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What Is Sucrose? An In-Depth Guide

It’s in plenty of the healthy whole foods that you should eat, but it can also show up in lots of foods that provide little to no benefit to your overall diet (we’re looking at you, soda and sweets). So while you already know it’s not a good idea to consume table sugar (aka sucrose) by the spoonfuls, it’s also vitally important to limit foods loaded with added sugar, which quite often is sucrose.

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 What is sucrose?

Is Sucrose the Same as Sugar? Almost—sucrose is a type of sugar. Other names for sucrose include both cane sugar and table sugar.

Articles of Interest

Both Sucrose and High Fructose Corn Syrup Linked to Increased Health Risks

Consuming sucrose, the more “natural form of sugar,” may be as bad for your health as consuming high fructose corn syrup, according to a University of California, Davis, study published in the Journal of Clinical Endocrinology and Metabolism.

How sucrose, the ‘real’ sugar commonly found in sodas, can disrupt your appetite

Sugar-sweetened drinks interfere with the hunger-suppressing hormones that signal a sense of feeling full, a new USC study finds.

Sucrose (Molecule of the Month for December 1996)

Sucrose is a disaccharide that yields 1 equiv of glucose and 1 equiv of fructose on acidic hydrolysis. This 1:1 mixture of glucose and fructose is often referred to as invert sugar,

Sugar industry withheld research into effects of sucrose 50 years ago, study claims

Researchers say negative health impacts of sucrose could have been combated sooner had research been released – but industry bodies dispute the findings.

The Difference Between Sucrose and Sucralose

Sucrose is a naturally occurring sugar, commonly known as table sugar. Sucralose, on the other hand, is an artificial sweetener, produced in a lab. Sucralose, like Splenda, is trichlorosucrose, so the chemical structures of the two sweeteners are related, but not identical.

The Effects of Sucrose on Metabolic Health: A Systematic Review of Human Intervention Studies in Healthy Adults

Current dietary guidelines for improving cardiometabolic risk indicators and reducing the risk of cardiovascular disease (CVD) have tended to focus on restricting saturated fat consumption and replacing fat with carbohydrate (Krauss et al., 2000). However, there is increasing interest in the role of dietary carbohydrate type (and by implication sugars intake) in preventing or promoting disorders of lipid and carbohydrate metabolism...

What is Sucrose (C12H22O11)?

William Miller, an English chemist, coined the word sucrose in the year 1857. It is widely used as a sweetener in food. C12H22O11 can be obtained from sugar beets or sugar canes, but it must be refined to be fit for human consumption. Refined sucrose (or sugar) is a popular ingredient in many food recipes because of its sweet taste.

What Is Sugar?

You may have heard the term “sucrose” at one point or another—but what is it, really? Sucrose is simply the chemical name for sugar, the simple carbohydrate we know and love that is produced naturally in all plants, including fruits, vegetables and even nuts.