How to say sucrose-free in English?

Sucrose is a kind of carbohydrate, which widely exists in sugarcane, beet, fruit and so on. The sucrose we eat every day is mainly made from sugar cane and sugar beet. Sucrose molecules are produced by photosynthesis of plants and are natural foods. [ 1]

Sucrose has a history of thousands of years. According to the historical records of sucrose, in the Tang Dynasty, China's sugar-making technology had reached the top level in the world [2]. According to the classification of relevant national standards, sucrose is generally divided into: white sugar, yellow sugar, brown sugar, single crystal rock sugar, polycrystalline rock sugar, brown sugar, brown sugar, borneol sugar, cube sugar, icing, liquid syrup and so on. [3], the highest purity should be single crystal rock sugar, and the most widely used should be white sugar.

Chemical sucrose, organic compound, relative molecular weight 342.3. Colorless crystal, with optical rotation, but does not rotate. The molecular formula of sucrose is C 12H22O 1 1. Sucrose is easily hydrolyzed by acid to produce equal amounts of D- glucose and D- fructose. Not reduced. The caramel formed by fermentation can be used as a colorant for soy sauce.

Sucrose is the main product of photosynthesis, which is widely distributed in plants, especially in sugar beet, sugarcane and fruit. Sucrose is the main form of sugar storage, accumulation and transportation in plants. The white sugar and brown sugar you usually eat are sucrose. Sucrose is formed by dehydration and condensation of one molecule of glucose and one molecule of fructose. It is soluble in water and insoluble in ethanol, and its sweetness is second only to fructose.

White sweet solid. Solubility: Soluble in water, aniline, azobenzene, ethyl acetate and the mixture of alcohol and water. Insoluble in gasoline, petroleum, ethanol, chloroform and carbon tetrachloride.

Solubility in water: 2. 1g sucrose can be dissolved per gram of water, that is, the solubility is 2 10g(25℃). This is a sugar with high solubility.

Melting point: 186

Heat: 17000000 joules/kg

Sucrose has no reducibility, no aldehyde group or ketone group, and no silver mirror reaction occurs.

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