SUCROSE LIQUID

CAS: 977143-79-5 FLAVORING AGENT OR ADJUVANT, NUTRITIVE SWEETENER, SOLVENT OR VEHICLE

Sucrose Liquid is a high-purity liquid sucrose solution used in foods for its sweetening and flavoring properties; it appears in the U.S. FDA Substances Added to Food inventory, indicating documented use in food formulation.

What It Is

Sucrose Liquid is a food ingredient consisting of a liquid solution of sucrose, recognized for its technical functions as a flavoring agent or adjuvant, nutritive sweetener, and as a solvent or vehicle in food products. In regulatory listings maintained by the U.S. Food and Drug Administration, it is identified by the Chemical Abstracts Service registry number 977143-79-5, which is part of a numbering series assigned when a CAS entry is recorded without extensive literature references, indicating it may derive from a specific commercial or mixture form rather than a defined pure chemical structure. Its role in foods is to impart sweetness, support flavor delivery, and assist in the uniform distribution of other ingredients. Sucrose itself is a disaccharide composed of glucose and fructose units, widely used as a nutritive sweetener in the food system, and the liquid form represents this sugar dissolved in water at controlled concentrations. In technical and industrial contexts, liquid sucrose solutions are described by their Brix concentration (weight percent sucrose), and typical liquid sugar products are produced by dissolving purified crystalline sucrose in heated water, filtering, and then cooling to produce a stable, clear syrup suitable for various food and beverage applications. The appearance is typically clear and colorless to light straw, with a sweet flavor characteristic of sucrose, and its use is guided by functional formulation needs rather than as a chemical reagent. While sucrose itself and its liquid forms are commonly understood components of many foods, the specific regulatory status of sucrose liquid under the CAS registry 977143-79-5 reflects its identification in inventories but does not by itself confer approval outside of recognized food use inventories, and specifics such as codified food additive limitations may depend on jurisdiction and product type. Inclusion in the U.S. FDA Substances Added to Food inventory indicates documented recognition in the context of food formulation, but this does not automatically equate to a specific regulatory approval listing in the Code of Federal Regulations by section number, and such details would need to be verified separately by reference to the appropriate CFR sections or national food additive listings. FDA’s inventory notes that inclusion reflects documented use rather than a guarantee of approval status.

How It Is Made

At a general level, liquid sucrose is made by dissolving purified crystalline sucrose, which itself is obtained from sugar cane or sugar beet, into heated potable water until a desired concentration, often measured in degrees Brix, is achieved. The process typically involves controlled heating to facilitate dissolution, followed by filtration steps to remove particulates or impurities, and cooling to produce a clear, stable syrup. Commercial liquid sucrose products are formulated at target Brix values — weight percent sucrose in solution — and they may be adjusted for specific food applications to meet handling, sensory, or processing requirements. This manufacturing approach does not involve complex chemical synthesis but rather standard physical processing of sucrose and water, with attention to temperature and purity controls to ensure food-grade quality. The resulting syrup is a homogenous aqueous solution of sucrose that can be pumped, metered, and mixed easily in food and beverage production lines. Because it is derived from sucrose, the chemical identity in the context of food use is conceptually the same as that of crystalline sugar dissolved in water, though the CAS registry entry for 977143-79-5 represents a particular recorded substance form in regulatory inventories rather than a unique molecular entity distinct from sucrose. Quality specifications for liquid sucrose products in industry document typical parameters such as Brix, pH, ash content, and microbial limits, which are important for food safety and consistency, but these parameters vary by producer and intended end use. The focus of production is on hygienic practices, controlled processing conditions, and product testing to ensure that the liquid sucrose meets food-grade criteria and functions effectively in its intended applications.

Why It Is Used In Food

Sucrose Liquid is used in food manufacturing because it delivers sweetness and can enhance flavor perception while providing a liquid medium that integrates smoothly into formulations. As a nutritive sweetener, sucrose contributes caloric energy and a familiar sweet taste that many consumers expect in products such as beverages, baked goods, confectionery, dairy products, and processed foods. The liquid form simplifies handling and blending, especially in large-scale food production systems that rely on pumps and continuous flow processing. Beyond sweetness, sucrose liquid plays roles as a solvent or vehicle for other ingredients, facilitating the dissolution or suspension of flavors, colors, and other functional components in liquid or semi-liquid products. Its compatibility with a wide range of ingredients and stability under typical food processing conditions makes it a versatile formulation aid. In some products, the presence of sucrose liquid can influence texture, mouthfeel, and freezing point depression, which are valuable attributes in frozen desserts and syrups. Ultimately, its use aligns with both sensory quality goals and the practical efficiencies of modern food production, allowing consistent, predictable integration of sweetness and functional support within diverse food categories.

Adi Example Calculation

Because liquid sucrose functions as a nutritive sweetener and does not have a specific numeric Acceptable Daily Intake (ADI) established in additive regulatory monographs, an illustrative calculation example is not provided here. In general, ADI calculations for food additives involve dividing a no-observed-adverse-effect level from toxicological studies by a safety factor to account for inter-species differences and variability in human responses, but this approach applies primarily to additives with defined toxicological thresholds. For common nutritive sweeteners such as sucrose, dietary guidance focuses on broader nutrition recommendations rather than an ADI value expressed as a numeric threshold.

Safety And Health Research

Regulatory and safety assessments of sucrose and its solutions focus on its well-characterized properties as a nutritive carbohydrate and sweetener. Scientific evaluations typically consider exposure, metabolic handling, and the implications of caloric sweeteners in overall diet quality, but definitive physiological effects such as metabolic responses or impacts on health outcomes are not the focus of additive safety listings themselves. The recognition of sucrose liquid in food ingredient inventories reflects its long history of use in food production and formulation rather than the outcome of a recent toxicity evaluation, and there is an extensive body of scientific literature on sucrose as a carbohydrate source. Regulatory safety considerations for nutritive sweeteners generally include assessments of potential contaminants, purity standards, and manufacturing controls rather than specific toxicological endpoints at typical use levels, because sucrose is a common dietary constituent. While high intake of sugars is a topic of nutritional guidance in many regions, authoritative safety evaluations of additive status emphasize that sucrose and its solutions are used widely under standard food safety frameworks. Claims about health effects require careful interpretation of evidence and are typically addressed in dietary guidance rather than in additive regulatory monographs, which focus on technical function and safety in food processing contexts.

Regulatory Status Worldwide

Sucrose Liquid appears in the U.S. Food and Drug Administration’s Substances Added to Food inventory under its CAS identifier 977143-79-5, with documented use as a flavoring agent or adjuvant, nutritive sweetener, and solvent or vehicle in foods, as maintained in the FDA database. Inclusion in this inventory indicates that the substance is recognized by the FDA as an ingredient that may be added to food products in accordance with existing food additive regulations or GRAS provisions, but the inventory listing does not in itself constitute a definitive regulatory approval by citation of a specific CFR section or an explicit food additive regulation. Users should consult applicable U.S. Code of Federal Regulations sections for specific allowances or limitations. The FDA inventory notes that inclusion reflects documented use and that it is only a partial list of food ingredient references, with some entries not necessarily reflecting codified approvals in Title 21 of the CFR. In other jurisdictions, approval and usage conditions for liquid sucrose solutions are typically aligned with general allowances for sucrose and sugar syrups as nutritive sweeteners, though specific regulatory listings such as EU Union lists (Annex II of Regulation (EC) No 1333/2008) must be consulted for exact additive status. Regulatory frameworks worldwide commonly recognize sucrose and its liquid forms under broad categories of sweeteners or carriers, without unique additive numbers unless chemically modified derivatives are involved. Because liquid sucrose is essentially sucrose dissolved in water, its regulatory handling generally follows that of sucrose itself, which is permitted as a nutritive sweetener in many food systems subject to standard food safety and labeling requirements rather than specific numerical additive codes.

Taste And Functional Properties

The taste profile of liquid sucrose is characterized by sweet flavor, consistent with the sensory experience of sucrose itself. Because it is a simple solution of sucrose in water, its sweetness intensity and flavor perception align with sucrose’s known sweet taste quality, which is a benchmark in sweetness measurement. Functional properties of liquid sucrose extend beyond taste: as a liquid, it offers ease of dispersion and blending in formulations where dry sucrose crystals might be harder to manage or dissolve rapidly. The solubility of sucrose in water is high, and in liquid form, the solution remains stable under typical processing temperatures and pH ranges encountered in many foods. From a functional perspective, liquid sucrose can influence the physical behavior of food systems: it contributes to viscosity, provides a source of fermentable carbohydrate in yeast breads, and affects freezing point depression in frozen desserts. The liquid state also allows it to act as a medium for carrying other ingredients, such as flavors or acids, offering uniform distribution throughout a product. These attributes make liquid sucrose suitable for use in beverages, sauces, and other liquid or semi-liquid products where smooth texture and controlled sweetness are desirable. However, as with any sugar source, its concentration and role must be managed to align with product quality goals and nutritional labeling considerations.

Acceptable Daily Intake Explained

Acceptable Daily Intake (ADI) is a concept used by food safety authorities to describe the amount of a substance that can be consumed daily over a lifetime without appreciable health risk. For nutritive sweeteners like sucrose, formal ADI numbers are generally not established in the same way as for non-nutritive or novel food additives, because sucrose is a common dietary component with well-understood metabolic pathways. Regulatory evaluations of nutritive sweeteners often emphasize nutritional labeling and overall diet quality rather than specific ADI values, and the concept is more commonly applied to low-calorie sweeteners or additives where safety thresholds are needed to define safe use levels. In contexts where ADI values are given for certain additives, they are based on toxicological data and safety factors, but for sucrose and its liquid forms, regulatory listings rely on extensive historical use and established food safety frameworks that encompass broad categories of sweeteners rather than defined numeric ADIs. As a result, in the context of sucrose liquid, a specific ADI is not typically d in additive regulation documents and the concept is more relevant to non-nutritive or novel substances where safety margins must be quantified.

Comparison With Similar Additives

Sucrose Liquid can be compared with other sweetening and formulation agents used in foods. Crystalline sucrose (table sugar) provides the same sweetening functionality but requires dissolution in liquids during processing, whereas liquid sucrose offers the advantage of immediate integration, especially in continuous production systems. In contrast, high-fructose corn syrup is another liquid sweetener widely used in beverages and processed foods, offering a different composition of monosaccharides and sweetness intensity; its regulatory and metabolic considerations are discussed in separate contexts. Non-nutritive sweeteners, such as aspartame or sucralose, provide high sweetness potency with minimal caloric contribution, and they are subject to defined ADI values established by regulatory authorities, whereas sucrose and its liquid form are evaluated primarily as nutritive components with established safety profiles under general food safety frameworks rather than numerical ADIs. These comparisons highlight differences in functional roles, regulatory handling, and use patterns among sweeteners and formulation aids in the food supply.

Common Food Applications Narrative

Liquid sucrose is widely encountered in everyday food and beverage products, where its sweetness and handling properties make it a useful ingredient. In beverage formulations such as soft drinks, fruit drinks, and ready-to-drink teas, liquid sucrose dissolves readily, contributing to the desired level of sweetness and ensuring consistency across production batches. In bakery and confectionery products, it can be used in syrups, glazes, and fillings to deliver sweetness, support texture, and assist in moisture retention. Dairy products such as flavored milks, ice creams, and yogurts may also incorporate liquid sucrose to achieve a balanced sweet taste and help regulate freezing behavior in frozen desserts. Beyond beverages and desserts, liquid sucrose can be found in processed foods like canned fruits, sauces, and dressings, where it serves both as a sweetening agent and a solvent for distributing other ingredients. Its use aligns with the broader trend of leveraging sugar solutions for ease of blending and formulation efficiency in liquid-dominant products. Because liquid sucrose is a form of the same nutritive sweetener that consumers recognize as sugar, its inclusion in ingredient lists tends to be familiar to consumers, while food manufacturers value the fluid handling and consistency it provides in large-scale production settings.

Safety & Regulations

FDA

  • Notes: Included in FDA Substances Added to Food inventory, but specific CFR additive approvals not identified in available evidence.

EFSA

  • Notes: No specific EFSA additive evaluation or E number identified for this ingredient form.

JECFA

  • Notes: No specific JECFA evaluation entry found for this CAS identifier.

Sources

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