Sucrose

Sucrose is a common disaccharide, a type of sugar. It is naturally found in plants such as sugar cane and sugar beet, which are the primary sources for commercial production. Extraction involves crushing the plant material to release the sugary juice, which is then purified, crystallised, and dried.

Sucrose is widely used as a sweetener to provide a sweet taste in a vast array of food and drink products. It also contributes to texture, browning (through the Maillard reaction and caramelisation), and acts as a preservative by reducing water activity. It is found in confectionery, baked goods, dairy products, beverages, and savoury dishes.

Sucrose is a common ingredient and not classified as a food additive in the UK, therefore it does not have an E-number. The UK's Scientific Advisory Committee on Nutrition (SACN) recommends that free sugars, including sucrose, should not exceed 5% of total dietary energy. High intakes of sugars are associated with increased risk of dental caries and excess weight gain, according to the NHS and WHO. Evidence linking high sugar intake to other chronic diseases is an area of ongoing research and public health focus.