Coating: Sugar

Sugar, chemically known as sucrose, is a sweet-tasting carbohydrate. It is primarily extracted from sugarcane or sugar beets through a process of crushing, juice extraction, purification, and crystallization.

Sugar is widely used as a sweetener in foods and beverages. Beyond its sweet taste, it also contributes to texture, browning, and acts as a preservative in many products like jams and baked goods. It is commonly found in candies, desserts, beverages, and as a coating on various snacks.

The U.S. Food and Drug Administration (FDA) considers sugar (sucrose) to be Generally Recognized As Safe (GRAS). When consumed in excess, sugar contributes calories and has been linked to weight gain and dental cavities. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises that free sugars should make up less than 10% of total energy intake. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated sugars but has not set an Acceptable Daily Intake (ADI) for sucrose, as it is a macronutrient and not typically considered an additive in the same way. Similarly, the European Food Safety Authority (EFSA) has concluded there is no basis for setting a tolerable upper intake level for sugars.