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VOL. 11, ISSUE 1 (2026)
Sucrose composition determined by IR spectroscopy
Authors
Ioana Stanciu
Abstract
Sucrose is a natural disaccharide, with the
chemical formula C12H22O11, composed of a
glucose and a fructose molecule, joined by an α(1→2) glycosidic bond. It is the
main constituent of food sugar obtained from sugar cane and sugar beets. A
crystalline, white, water-soluble substance, sucrose has a pronounced sweet
taste and represents an important source of energy quickly available to the
body, through enzymatic hydrolysis in the intestine. From a biochemical point
of view, sucrose does not contain vitamins or minerals, being considered a
"simple carbohydrate" with a caloric value of approximately 4 kcal/g.
Its stability and ease of use make sucrose a widely used ingredient in food and
industry, but excessive consumption is associated with metabolic risks, such as
obesity, diabetes mellitus and cardiovascular diseases.
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Pages:7-9
How to cite this article:
Ioana Stanciu "Sucrose composition determined by IR spectroscopy". International Journal of Advanced Scientific Research, Vol 11, Issue 1, 2026, Pages 7-9
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