Cake: Sugar

Sugar, typically sucrose, is a common carbohydrate found in many plants. It is primarily extracted and refined from sugar cane or sugar beets. This process yields the white crystalline granules commonly used in food.

Manufacturers add sugar to foods for its sweet taste and to improve texture, bulk, and mouthfeel. It also acts as a preservative in jams and jellies and helps with browning in baked goods. Sugar is a key ingredient in desserts, beverages, candies, and many processed foods.

The FDA considers sugar (sucrose) to be Generally Recognized As Safe (GRAS) for its intended uses. While sugar provides energy, high intake of added sugars can contribute to dental cavities and may be associated with an increased risk of chronic diseases like type 2 diabetes and heart disease. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA has evaluated sugars and established an acceptable daily intake "not specified" (meaning no numeric limit is needed based on current data).