What is sucrose?

Quick answer: Sucrose is a disaccharide composed of fructose and glucose molecules (50% glucose and 50% fructose). It is often called table sugar. People with sucrose intolerance have an inability to process sucrose in foods.

Written and reviewed by Anouk Martini (registered dietitian)

Knowledgebank

Sucrose

Sucrose intolerance

Sucrose intolerance symptoms

Sucrose intolerance diet

Sucrose intolerance test

What is sucrose?

Sucrose is a disaccharide made of glucose and fructose, commonly known as table sugar. Sucrose intolerance occurs when the body struggles to break down or absorb sucrose properly, often due to reduced sucrase enzyme activity. This can lead to bloating, gas, and diarrhea after eating sucrose-containing foods (1). Enzyme supplements can help some people manage symptoms while still enjoying these foods (2).

What does sucrose mean?

Sucrose is classified as a disaccharide because it contains two monosaccharides—glucose and fructose. This structure distinguishes it from other sugars like glucose (a monosaccharide) and lactose (another disaccharide). When consumed, sucrose sugar is broken down by enzymes in the digestive system into its constituent sugars, which are then absorbed into the bloodstream to provide energy.

You might ask yourself, what type of sugar is sucrose? Sucrose, compared to other sugars, metabolizes quickly, offering an almost immediate source of energy, but it lacks fiber and other nutrients found in naturally occurring sugars in fruits and vegetables.

How is sucrose processed?

Once ingested, sucrose is broken down by the enzyme invertase, which splits it into glucose and fructose. These monosaccharides are then absorbed through the walls of the small intestine. Glucose directly enters the bloodstream and provides energy to cells, while fructose is processed mainly in the liver. Excess fructose may contribute to fat production, particularly when consumed in high quantities.

What are foods high in sucrose?

Many everyday foods contain sucrose, especially sweetened products and processed foods. Common sources include:

Candies and desserts
Sodas and sugary drinks
Baked goods like cakes and cookies
Ice cream and other frozen treats
Canned fruits and sweetened yogurts

Sucrose is also hidden in items such as condiments, salad dressings, and even savory sauces. Checking ingredient labels for terms like “sucrose,” “sugar,” or “syrup” can help identify sources of added sugars.

What is sucrose intolerance?

Causes and symptoms
Sucrose intolerance arises when the body lacks enough digestive enzymes to digest sucrose properly (1). This can lead to uncomfortable symptoms such as:

Bloating and gas
Diarrhea
Abdominal pain
Nausea

It’s essential to differentiate sucrose intolerance from other sugar intolerances, like lactose intolerance, which involves different digestive enzymes and affects the breakdown of other types of sugar.

How do i manage Sucrose intolerance?

For individuals with sucrose intolerance, managing symptoms typically involves limiting or avoiding high-sucrose foods. Whole fruits, while containing sucrose, often provide fiber, which may help slow sugar absorption. Processed foods with high sucrose content are best minimized. If you don’t want to change your diet, you also can use digestive enzyme supplements

What enzyme supplements help with sucrose intolerance?

Invertase is an enzyme that assists in breaking down sucrose. Enzyme supplements with invertase can help to digest sucrose, this can help reduce symptoms when taken before consuming sucrose-rich foods (3). Starchway is an example of a product that contains invertase. Starchways also assists in the digestion of starches, such as corn starch*

Try Starchway Now

Tips for low-sucrose alternatives

Many alternatives are available for those looking to reduce sucrose intake. Opting for fresh, whole foods over processed items is a beneficial start. Additionally, low-sucrose or sucrose-free versions of favorite foods, like sauces and dressings, can often be found or made at home.

The impact of sucrose

While sucrose offers quick energy, overconsumption can lead to health issues like weight gain, dental decay, and increased risk of metabolic conditions. Its role in processed foods often results in excessive intake, highlighting the importance of balancing sucrose with naturally occurring sugars in fruits, vegetables, and other whole foods.

If you suspect a food intolerance (like a sucrose intolerance), you always can contact one of our specialized dietitians for free or do the Intolerance test for more insights.

*These statements have not been evaluated by the Food and Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.

How fast does Starchway work?

The enzymes gluco-amylase and invertase are active for approximately 30–45 minutes. If you eat something containing starch and/or sucrose again after this period, take another dose of capsules to ensure effective digestion.

Take the capsules immediately before the meal, so the enzymes can mix properly with the food and work effectively during digestion.

For the first use, start with 3 capsules before the meal to ensure that enough enzymes are available. If this works well, you can try reducing the dose to 2 capsules and find out what amount works best for different meals.

How do Gluco-amylase and Invertase work?

Starchway contains two digestive enzymes: Gluco-amylase and Invertase. These enzymes help break down carbohydrates so they can be properly digested in the small intestine.

Gluco-amylase helps digest starch by breaking it down into smaller glucose molecules that can be absorbed by the body.

Invertase helps digest sucrose (table sugar) by splitting it into glucose and fructose, which can then be absorbed in the small intestine.
Both enzymes work similarly to the enzymes naturally produced in the digestive system. They are also obtained from microorganisms such as yeast and used in digestive enzyme supplements.

Literature

Frissora, C. L., & Rao, S. S. C. (2022). Sucrose intolerance in adults with common functional gastrointestinal symptoms. Baylor University Medical Center Proceedings, 35(6), 790–793. https://doi.org/10.1080/08998280.2022.2114070
Nichols, B.L., Avery, S.E., Quezada-Calvillo, R., Kilani, S.B., Lin, A.H.-M., Burrin, D.G., Hodges, B.E., Chacko, S.K., Opekun, A.R., Hindawy, M.E., Hamaker, B.R. and Oda, S.-I. (2017), Improved Starch Digestion of Sucrase-deficient Shrews Treated With Oral Glucoamylase Enzyme Supplements. Journal of Pediatric Gastroenterology and Nutrition, 65: e35-e42. https://doi.org/10.1097/MPG.0000000000001561
Treem WR, Ahsan N, Sullivan B, Rossi T, Holmes R, Fitzgerald J, Proujansky R, Hyams J. Evaluation of liquid yeast-derived sucrase enzyme replacement in patients with sucrase-isomaltase deficiency. Gastroenterology. 1993 Oct;105(4):1061-8. doi: 10.1016/0016-5085(93)90950-h. PMID: 8405850.

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