The effect of heat on aqueous solutions of sucrose and other carbohydrates

Abstract

Abstract When sucrose is heated with water in an autoclave at high temperature in an atmosphere of hydrogen, a degree of acidity is produced which is sufficient to cause first the inversion of the sucrose and secondly its conversion to 5‐hydroxymcthyl 2‐furfural, a substance which is produced also when glucose or sorbose are similarly treated. It is suggested that the acidity produced initially may he due to the formation of acetol, which has been previously encountered on treating sugars with water at high temperatures.