Creme Dip: Sugar

Sugar, chemically known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted from sugarcane or sugar beets, then processed and refined into the white crystalline form commonly used in foods.

Sugar is widely used as a sweetener to enhance the taste of foods and beverages. It also contributes to texture, browning, and acts as a preservative in certain products like jams and jellies.

The U.S. Food and Drug Administration (FDA) generally recognizes sugar as safe (GRAS) for its intended use. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated sugar and determined that an acceptable daily intake (ADI) does not need to be specified. The 2025-2030 Dietary Guidelines for Americans (DGA) recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises reducing intake of free sugars to less than 10% of total energy intake. Excessive consumption of added sugars is associated with increased calorie intake and can contribute to dental caries.