Chemical Properties

• Sucrose has a hydrogen to oxygen ratio of 2 to 1 and consists of the monosaccharides fructose and glucose. It has a neutral pH level.
  
  

Physical Properties

• Sucrose is prepared as an odorless, colorless crystalline powder. It can be formed into large crystals to make rock candy. The density of sucrose is 1.59, and it has a solubility of 1 g/0.5 ml.
  
  

Facts

• Sucrose still remains one of the most popular and widely used sweeteners on the market. High fructose corn syrup, however, is quickly becoming the sweetener of choice for many food and beverage manufacturers.
  
  

Heating Sucrose

• Caramel is formed when sucrose starts to melt and decompose. This process takes place when temperatures reach over 186 degrees Celsius. When sucrose combusts, carbon, water and carbon dioxide are produced.
  
  

Warnings

• Sucrose overconsumption is associated with tooth decay, obesity and other various health problems. Blood glucose levels rise with overconsumption of sweeteners such as sucrose. Diabetic patients should pay special attention to this fact and monitor their sucrose intake.