Sucrose, scientifically identified by its CAS number 57-50-1, is a fundamental disaccharide whose chemical identity is key to its widespread applications. Understanding its molecular structure and properties unlocks the reasons behind its stability, sweetness, and functionality.

At its core, sucrose is a carbohydrate with the molecular formula C12H22O11 and a molecular weight of 342.3 grams per mole. It is formed through a condensation reaction between two simpler monosaccharides: glucose and fructose. These two units are joined by a specific type of covalent bond known as an α,β(1→2) glycosidic linkage. This linkage is formed between the anomeric carbon of glucose (C1) and the anomeric carbon of fructose (C2).

The presence of the glycosidic bond between the anomeric carbons of both constituent monosaccharides means that sucrose lacks a free hemiacetal group. This structural characteristic classifies sucrose as a non-reducing sugar. Unlike reducing sugars, which can participate in oxidation-reduction reactions, sucrose is chemically more stable under neutral conditions. This stability is advantageous in food processing and storage, preventing unwanted reactions that could alter flavor or appearance.

The structure of sucrose is relatively complex, with glucose typically existing in its pyranose (six-membered ring) form and fructose in its furanose (five-membered ring) form. The precise spatial arrangement of atoms within these rings and the glycosidic bond dictates sucrose’s physical properties, including its crystalline structure and its interaction with plane-polarized light, as indicated by its specific optical rotation of +66.47°.

The physical form of sucrose, typically a white crystalline powder, is a result of its highly ordered molecular packing in the solid state. This crystalline structure contributes to its solubility in water and its characteristic sweet taste. The hydroxyl (-OH) groups on the molecule facilitate interaction with water, making sucrose soluble.

From a biochemical perspective, the glycosidic linkage in sucrose is readily hydrolyzed by enzymes like sucrase (also known as invertase) in the digestive tract, yielding its constituent glucose and fructose molecules. These monosaccharides are then absorbed and metabolized by the body for energy.

The chemical identity of sucrose, defined by its CAS number 57-50-1, its molecular formula C12H22O11, and its unique glycosidic linkage, underpins its diverse functionalities. This includes its role as a readily available energy source, a stable ingredient in food and pharmaceuticals, and a precursor in various chemical syntheses. Understanding these fundamental chemical aspects is key to appreciating the significance of sucrose in our daily lives and industries.