Cane Sugar And Cane Syrup

Cane sugar and cane syrup are sweeteners made from the sugarcane plant. Sugarcane stalks are crushed to extract their juice, which is then purified and concentrated. Cane sugar is the crystallized form, while cane syrup is a liquid, less refined concentrate of the sugarcane juice.

These ingredients are primarily used as sweeteners in a wide range of foods. They also contribute to texture, moisture, and browning in baked goods like cookies and biscuits. They are commonly found in desserts, beverages, and various processed foods.

Cane sugar and cane syrup are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). As added sugars, they provide calories. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. Excessive intake of added sugars is associated with an increased risk of chronic diseases. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated sucrose (the main component of sugar) and considers it a common food ingredient rather than a food additive requiring an Acceptable Daily Intake (ADI).