1. Basic Info

2. Physical & Chemical Properties

Physical Properties

1. Appearance: Colorless transparent monoclinic crystal or white crystalline powder
2. Odor & Taste: Odorless, pure sweet taste
3. Solubility: Easily soluble in water; slightly soluble in methanol; insoluble in ethanol, acetone, ether, oils
4. Melting characteristic: Decomposes and caramelizes around 186 ℃, no distinct melting point
5. Density (20℃): 1.587 g/cm3
6. Hygroscopy: Slightly hygroscopic under high humidity, easy to agglomerate when damp
7. Optical property: Strong dextrorotation, standard specific rotation [α]?2? = +66.5°

Chemical Properties

1. Molecular structure: Disaccharide formed by α-D-glucose and β-D-fructose linked via α,β-1,2 glycosidic bond; no free aldehyde/ketone group, non-reducing sugar
2. Hydrolysis reaction: Under acid catalysis or invertase, hydrolyzes into glucose + fructose (invert sugar)
3. Thermal degradation: Heating above 160 ℃ caramelizes to produce caramel pigments and flavor substances; over 200 ℃ decomposes into carbon, aldehydes and small organics
4. Maillard reaction: Reacts with amino compounds under heating to generate brown flavor substances
5. Esterification: Multiple hydroxyl groups can react with acids to form sucrose esters (food emulsifiers)
6. Acid-base stability: Stable in neutral environment; rapidly hydrolyzed in strong acid; decomposed by concentrated strong alkali at high temperature
7. Compatibility: Compatible with most food raw materials, aqueous solutions; incompatible with concentrated mineral acid, strong oxidants

3. Main Application Fields

1. Food & Beverage Industry (Core Application)

1. Sweetener for candy, bakery, beverages, dairy, preserved fruits, ice cream
2. Texture improver: Improve viscosity, shape retention and anti-crystallization of food
3. Fermentation carbon source for yeast, food fermentation production

2. Pharmaceutical Industry

1. Oral excipient: Sweetener, filler, binder for tablets, granules, syrups to mask bitter taste
2. Isotonic solution auxiliary, protective agent for biological preparations
3. Raw material for sucrose ester pharmaceutical emulsifiers

3. Daily Chemicals

4. Biological & Laboratory Reagent

1. Culture medium carbon source for microbial strains, cell culture
2. Density gradient reagent for biological centrifugation separation
3. Standard reference for sugar content detection

5. Chemical Industry

4. Quality Specification Table