Cone Coating: Sugar

Sugar, specifically sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted from sugar cane or sugar beets, then purified and crystallized to produce the white granular product commonly used.

Sugar is widely used as a sweetener in a vast array of foods and beverages, including desserts, baked goods, candies, and soft drinks. Beyond its sweet taste, it also contributes to food texture, volume, and browning during cooking and baking.

Sugar is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). When consumed in excess, it contributes calories and can be linked to dental cavities and weight gain. 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 limiting free sugars to less than 10% of total energy intake. JECFA has evaluated sugar and determined that an acceptable daily intake (ADI) does not need to be specified.