Physical Properties: Sucrose is extremely soluble in water, and its solubility increases with temperature. The specific gravity of pure sucrose crystals is 1.5879.

Chemical Properties: Sucrose and sucrose solution under the action of heat, acid, alkali, yeast and so on, will produce a variety of different chemical reactions. The result of the reaction not only directly causes the loss of sucrose, but also generates some harmful substances for sugar production.

Use: Sucrose is used in ice cream and other foods, in addition to being a sweetener, it is also used as a freezing point improver, crystallization improver and bulking agent.

Expanded Information:

. p>According to the classification of relevant national standards, sucrose is generally divided into: white granulated sugar, yellow granulated sugar, brown granulated sugar, sugar, white sugar, monocrystalline rock sugar, polycrystalline rock sugar, brown sugar, brown sugar, rock candy, sugar cubes, frosting, liquid syrup, etc. ? , of which the highest purity would be monocrystalline icing sugar, and the most widely used would be white granulated sugar.

Brown sugar for sugar cane stems by pressing the juice refining with honey molding cane sugar. Brown sugar has more impurities, but the nutrients are better preserved. It has the benefit of gas, slow in the middle, help the spleen to food, blood to break the effect of silt, but also with the role of dispersal of cold and pain. Therefore, women due to cold body weakness caused by menstrual cramps or postpartum drink some brown sugar water is often effective.

Brown sugar is not highly refined honey molding with a darker color with a burnt sugar, natural nutrients in the sugar cane to be effectively retained, and after a long time of refining to make it more conducive to the absorption of the human body, which contains polyphenols and iron, the color of the darker almost black, so it is known as brown sugar.

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