AbstractSucrose monoacetate was prepared by acetylation of sucrose in pyridine solution. Recrystallization from isopropyl alcohol gave a product in pure form, as was shown by paper chromatography, while some higher acetates were detected in mother liquors. The properties of the new compound suggest possible application in two fields: as a humectant similar to sorbitol, but twice as effective as the latter, and as a potential nutritious carrier for food flavours with most properties of sucrose but the sweetness greatly reduced.