Significance of Sucrose
Sucrose is a versatile sweetening agent widely employed in various applications. It is used in soft lollipops to enhance taste and acceptance, and in plant tissue culture media to supply energy for growth. Notably, sucrose exhibits excellent taste masking abilities without affecting the desired release profile. Additionally, it serves as a carbon source that maximizes PHB production during fermentation compared to other sugars. Furthermore, sucrose is crucial in syrup formulations, enhancing both sweetness and viscosity.
Synonyms: Sugar, Table sugar, Cane sugar
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The concept of Sucrose in scientific sources
Sucrose is a key ingredient in syrup formulations for sweetness and viscosity, serves as an energy source in plant tissue culture media, and enhances the palatability of suspension formulations as a sweetener.
From: The Malaysian Journal of Medical Sciences
(1) This specific sugar, present in the sweetened beverages, is easily fermented into lactic and pyruvic acids by bacteria in the mouth, which is responsible for the salivary pH drop.[1]