- A nonreducing disaccharide made up of d-glucose and d-fructose obtained from sugar cane, Saccharum officinarum (family Gramineae), from several species of sorghum, and from the sugar beet, Beta vulgaris (family Chenopodiaceae); the common sweetener, used in pharmacy in the manufacture of syrup, confections, etc. SYN: saccharose, saccharum.- s. octaacetate an alcohol denaturant.
* * *su·crose 'sü-.krōs, -.krōz n a sweet crystalline dextrorotatory nonreducing disaccharide sugar C12H22O11 that occurs naturally in most plants and is obtained commercially esp. from sugarcane or sugar beets
* * *n.a carbohydrate consisting of glucose and fructose. Sucrose is the principal constituent of cane sugar and sugar beet; it is the sweetest of the natural dietary carbohydrates. The increasing consumption of sucrose in the last 50 years has coincided with an increase in the incidence of dental caries, diabetes, coronary heart disease, and obesity.
* * *su·crose (sooґkrōs) [Fr. sucre sugar] a nonreducing disaccharide obtained from sugar cane (Saccharum officinarum), sugar beet (Beta vulgaris), and sorghum; it is composed of glucose and fructose linked via their anomeric carbons. It is used extensively as a food and a sweetener. [NF] an official preparation used as a sweetening agent, tablet excipient, lozenge basis, and suspending and viscosity increasing agent.
Medical dictionary. 2011.