Organic Sucrose: Uses, Applications & Buying Guide for Canadian Labs and Manufacturers
Organic sucrose, C₁₂H₂₂O₁₁, is a readily available disaccharide carbon source used across fermentation, microbial cultivation, and culture preservation. Third Space Bio supplies organic sucrose at practical prices — a straightforward, well-characterized sugar for labs that need consistency batch after batch.
At a glance
| CAS Number | 57-50-1 |
|---|---|
| Formula | C₁₂H₂₂O₁₁ |
| Common name | Sucrose, table sugar (organic grade) |
| Pack sizes | 750 g ($11), 1.5 kg ($19) |
| Ships from | Peterborough, ON — Canada-wide delivery |
Applications
Carbon source in fermentation systems
Sucrose is a readily metabolizable carbon source for a broad range of microorganisms, making it a common ingredient in growth media and fermentation feedstocks.
Osmotic stabilizer & cryoprotectant
In select biological formulations, sucrose helps stabilize osmotic pressure and protects cells during freezing, which is why it appears in culture preservation and cryopreservation protocols alongside its role as an energy source.
Brewing & food-adjacent fermentation
As a compound, sucrose is used in brewing and other fermentation contexts industry-wide, though its disaccharide structure means it must be broken down enzymatically before yeast can use it. Sucrose intended for use in anything meant for consumption is typically produced and certified to a food-grade standard; confirm a product's grade before relying on it that way.
Where it fits for food, pharma & research buyers
Organic sucrose's commercial relevance runs parallel to dextrose — as a compound, it's used by brewers, food and beverage manufacturers, and research labs, usually in slightly different roles (dextrose for fast fermentation, sucrose for slower fermentation or preservation work). Third Space Bio's product is supplied for laboratory use; commercial buyers with food-grade requirements should confirm suitability independently before ordering.
Organic sucrose vs. dextrose vs. glucose
| Sugar | Structure | Typical use case |
|---|---|---|
| Organic sucrose | Disaccharide (glucose + fructose) | Slower-release carbon source, cryoprotectant, osmotic stabilizer |
| Dextrose monohydrate | Simple sugar (glucose) + water | Immediate fermentation, direct energy source |
| Anhydrous glucose | Simple sugar, no bound water | Functionally similar to dextrose at higher relative concentration |
The core question buyers ask is whether they need immediate fermentability (dextrose) or a slower-metabolized, more stable carbon source (sucrose) — the two products serve genuinely different roles rather than competing directly.
Frequently asked questions
As a carbon source in fermentation and microbial cultivation, and as an osmotic stabilizer or cryoprotectant in select culture preservation protocols.
Dextrose is metabolized immediately by yeast, while sucrose must first be broken down enzymatically — the right choice depends on the fermentation speed and profile you're targeting.
It refers to the sourcing and processing standard of the sucrose itself, distinct from any specific certification claim — check current product documentation for details relevant to your application.
Yes — in 750 g and 1.5 kg packs, with calculated Canada Post shipping at checkout.
See also: Reagents for Labs & Universities and Reagents for Craft & Hobbyist Fermentation Projects.
Browse pack sizes and order Organic Sucrose directly — part of Third Space Bio's mission to make reliable reagents accessible, not a bottleneck, for Canadian research and innovation.
