Commercial Uses of Table Sugar along with its
Regular Uses

Sucrose, commonly known as table sugar, is probably the most abundant and pure organic chemical other than table salts and is widely known to even common people. Sugar is the general name for a class of chemically-related substances that taste sweet and are able to impart sweet flavour to the food. Table sugar can be extracted either from sugar cane or from sugar beets and comes in raw or refined form. There is not any significant difference in taste between the sugar extracted from sugarcane and that obtained from sugar beet. Table sugar is widely used in different food preparations, both for daily consumption and commercially prepared ones.

Chemical structure of sucrose

Table sugar or sucrose is also known as saccharose, which is a complex carbohydrate found from the plant sources and used as natural sweeteners. Sucrose formula reveals that it is a disaccharide molecule that yields 1 part of glucose and 1 part of fructose after acidic hydrolysis. This 1:1 ratio of glucose and fructose is referred to as invert sugar, as the optical rotation inverts during the hydrolysis of sucrose to its glucose and fructose components. Unlike other disaccharides, sucrose is not a reducing sugar, neither exhibits any mutarotation property. This indicates that glucose and fructose are joined by glycoside link to form the sucrose or table sugar.

Common usage of table sugar

Other than regularly being used in everyday food preparation, saccharose sucrose is also used for commercial purposes, as follows:

  • Baking: Sucrose uses are most common in the preparation of cakes and cookies, muffins, breads, pies, tarts and many other baked goods. Baking requires the sugar to be used in correct amount and in proper order to exactly follow the specific recipe. For example, for preparing cake, it is important to add the table sugar with butter, so that the fat is well distributed throughout the cake. If the sucrose is added to the flour, it might not dissolve properly, resulting in degraded quality of the preparation.
  • Candy: Table sugar is the principal ingredient for making candies. Apart from adding sweetness to the candies, the table sugar is heated for achieving an altered structure that governs the texture of candies. Lower temperature provides a softer texture and consistency in the candies like fudge, while higher temperature is applied to obtain more brittle and hard texture, like lollipops. Different stages of sucrose according to the temperature difference are named as soft ball, hard ball, soft crack and hard crack.
  • Beverages: One or few teaspoon of table sugar is able to change the taste of tea, coffee, lemonade or other drinks. People select the amount of sugar according to their own sense of taste. Sucrose dissolves more readily in hot beverages than the cold ones. Table sugar is also added to readymade drinks like squashes, fruit juices, soda etc.
  • Jam, jelly, marmalades and other preservatives: Table sugar is one of the key ingredients for preparing jam, jelly or marmalade from fresh or frozen fruits. Sucrose is crucial for imparting proper texture and thickness to jam and jelly. Besides adding sweet flavour, table sugar also acts as preservatives for the bread spreads.

Sucrose industry is the most common in the world for its extensive uses in daily food preparation and in commercial foods. A simple two-step enzymatic assay is followed to prepare the table sugar in commercial way. Table sugar is also commonly used in many cosmetics and personal care products, like cosmetic wax, scrubs etc. Though it possess no nutritional value, but the usage of table sugar is wide-spread for its ability to impart sweet flavour and producing instant energy in human body.