Sucrose

• BPSucrose
• JPSucrose
• Ph. Eur.Sucrose
• USP–NFSucrose

beet sugar; cane sugar; α-D-glucopyranosyl-β-D-fructofuranoside; refined sugar; saccharose; saccharum; sugar

β-D-Fructofuranosyl-α-D-glucopyranoside · [57-50-1]

UNII C151H8M554 · PubChem CID 5988

C12H22O11 · 342.30

Sweetening agent

Typical concentrations: up to 67% in syrups · Dosage forms: Liquid, Solid

Used as a sweetener and viscosity-increasing agent in oral liquids, as a binder and filler in tablets (especially chewable tablets and lozenges), as the main component of sugar coatings, and as a stabiliser and lyoprotectant in freeze-dried and liquid biological products. Typical concentrations: syrups about 67% w/w (close to saturation, which makes them self-preserving); sugar-coating syrups 50–67% w/w; tablet binder 2–20% w/w as a dry powder, or as a 50–67% w/w syrup in wet granulation.

Colourless crystals, crystalline masses or blocks, or a white crystalline powder. It is odourless and has a sweet taste.

Melting point

about 160–186 °C, with decomposition

Solubility

very soluble in water (about 1 in 0.5 at 20 °C); slightly soluble in ethanol; practically insoluble in chloroform and ether

Specific rotation

+66.3° to +67.0° (aqueous solution)

True density

≈ 1.6 g/cm³

Iso-osmotic concentration

≈ 9.25% w/v

Stable at room temperature and moderate humidity. It can take up about 1% of moisture, which is released on heating to about 90 °C, and it caramelises above about 160 °C. In dilute acid, especially when heated, it is hydrolysed (inverted) to glucose and fructose; dilute aqueous solutions are also prone to fermentation. Store in a well-closed container in a cool, dry place.

Trace heavy metals in powdered sucrose can cause incompatibility with some actives, such as ascorbic acid. The invert sugar formed by hydrolysis is reducing and can take part in Maillard browning with amines. Sucrose may also contain traces of sulfite from refining.

Obtained from sugar cane or sugar beet. The juice is extracted, clarified with lime, concentrated by evaporation and crystallised; the raw sugar is separated by centrifugation and refined by redissolving, decolourising and recrystallising.

Hydrolysed in the gut to glucose and fructose, which are absorbed. Regular use of sucrose-containing medicines promotes dental caries, and its sugar and energy content must be considered in diabetic patients and in large or chronic doses. It should be avoided in hereditary fructose intolerance, glucose–galactose malabsorption and sucrase–isomaltase deficiency.

Observe normal precautions for the quantity handled. Fine sugar dust can form explosive mixtures with air; avoid generating dust and sources of ignition.

GRAS listed. Included in the FDA Inactive Ingredient Database (oral and some parenteral preparations, among others) and in parenteral and non-parenteral medicines licensed in Europe, where label warnings apply to patients with sugar intolerances.

Compressible sugar; confectioner's sugar; invert sugar; liquid glucose; sugar spheres.

Concentrated syrups are hostile to microbial growth because of their low water activity, but dilution, for example by water condensing on the surface of a stored syrup, can allow fermentation. Sucrose is a common lyoprotectant for proteins because it remains amorphous and forms a glassy matrix on freeze-drying.