Pronunciation: [sˈakɐɹˌə͡ʊz] (IPA) 
Saccharose, also known as table sugar, is spelled with three syllables: /sa-kə-roʊs/. The "sacch" at the beginning of the word is pronounced as /sæk/ (like "sack") and the "a" is pronounced as /ə/ (like the "a" in "about"). The "ro" is pronounced as /roʊ/ (like "row"), and the "se" at the end is pronounced as /z/ (like "zebra"). The spelling of "saccharose" comes from the French word "saccharose," which means sugar.
Saccharose, commonly known as sucrose, is a type of carbohydrate belonging to the class of disaccharides. It is a naturally occurring sugar that is widely used as a sweetener in various food and drink products. Saccharose is composed of two simpler sugar units, glucose and fructose, bonded together through a glycosidic linkage.
This disaccharide is obtained primarily from sugar cane or sugar beet plants. Due to its abundance and sweet taste, saccharose is an essential ingredient in the food industry, adding flavor and enhancing taste to a wide array of products. It is frequently used in baking, sweetening beverages, and canning fruits to enhance their shelf life.
Saccharose has a crystalline structure and is dissolvable in water. It is broken down into its respective constituent sugars, glucose and fructose, by an enzyme called sucrase present in the small intestine. Glucose and fructose are then further metabolized and utilized as a source of energy by the body.
When consumed in excess, saccharose can contribute to weight gain and other health issues. Therefore, it is recommended to consume it in moderation as part of a balanced diet. Due to its easily accessible and widely used nature, saccharose plays a significant role in the global sugar industry and remains a staple ingredient in many culinary cultures worldwide.
Sucrose, cane-sugar (C12H22O11), a dextrorotatory disaccharid found in many plants, such as the sugar cane, sugar beet, certain maples and palms, etc.
A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
The word "saccharose" is derived from the Greek word "sakcharon", which means "sugar". The Greek term itself originated from the Sanskrit word "śarkarā", meaning "gravelly substance" or "grit". Over time, the word "sarkarā" transformed into "sucarum" in Latin, which ultimately led to the term "saccharum" in Late Latin and Old French. Finally, the Modern French word "sucre" (meaning "sugar") gave rise to the word "saccharose" in English, which is the scientific name for table sugar.
