Sucrose is found abundantly in sugar beet and sugar cane and is the technical name for white sugar. It composed of one molecule of glucose and one molecule of fructose bound together. It is white coloured and can be found in powdered and granulated forms. The name "sucrose" was obtained from the French word "sucre" meaning sugar and the chemical suffix for sugars "ose" and was given by William Miller in 1857, who was an English chemist. It is also very widely used to sweeten, preserve and texturize many variety of foods. Sugar cane was first cultivated in Papua New Guinea then it spread gradually to Egypt then Arabia and finally Japan. With the start of the industrial revolution 200 years ago, sucrose consumption gained popularity and replaced honey. It's peaked in the 1900's and has continued till date as a first option to sweeten foods.
Overconsumption of sucrose may lead to multiple health problems like mood swings, weight gain, insulin resistance, tooth decay and heart problem.(1)
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