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Sucrose is particularly dangerous as a risk factor for tooth decay because Streptococcus mutans bacteria convert it into a sticky, extracellular, dextran-based polysaccharide that allows them to cohere, forming plaque. Sucrose is the only sugar that bacteria can use to form this sticky polysaccharide.
This is an accepted version of this page This is the latest accepted revision, reviewed on 19 January 2025. Sweet-tasting, water-soluble carbohydrates This article is about the class of sweet-flavored substances used as food. For common table sugar, see Sucrose. For other uses, see Sugar (disambiguation). Sugars (clockwise from top-left): white refined, unrefined, brown, unprocessed cane Sugar ...
The best-known disaccharide is sucrose (table sugar). Hydrolysis of sucrose yields glucose and fructose. Invertase is a sucrase used industrially for the hydrolysis of sucrose to so-called invert sugar. Lactase is essential for digestive hydrolysis of lactose in milk; many adult humans do not produce lactase and cannot digest the lactose in milk.
Sucrose, a disaccharide formed from condensation of a molecule of glucose and a molecule of fructose. A disaccharide (also called a double sugar or biose) [1] is the sugar formed when two monosaccharides are joined by glycosidic linkage. [2] Like monosaccharides, disaccharides are simple sugars soluble in water.
Beet sugar [1] – made from sugar beets, contains a high concentration of sucrose; Birch syrup – around 42-54% fructose, 45% glucose, plus a small amount of sucrose; Brown sugar [1] – Consists of a minimum 88% sucrose and invert sugar. Commercial brown sugar contains from 4.5% molasses (light brown sugar) to 6.5% molasses (dark brown sugar ...
Sucrose is a disaccharide, a molecule composed of the two monosaccharides glucose, and fructose. Invertase is the enzyme cleaves the glycosidic linkage between the glucose and fructose molecules. In most wines, there will be very little sucrose, since it is not a natural constituent of grapes and sucrose added for the purpose of chaptalisation ...
Dense inverted sugar syrup (Trimoline) Inverted sugar syrup, also called invert syrup, invert sugar, [1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose.
When a sugar solution is measured by refractometer or density meter, the °Bx or °P value obtained by entry into the appropriate table only represents the amount of dry solids dissolved in the sample if the dry solids are exclusively sucrose. This is seldom the case.