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Source
Not animal-derived
Allergen
No
Role in food
Sugar is primarily used as a sweetener to add flavor and palatability to foods. …
What it is
Sugar, also known as sucrose, is a carbohydrate that occurs naturally in plants like sugarcane and sugar beets. It is typically extracted and refined through a process of washing, crushing, and crystallization to produce the white granular sweetener commonly found in kitchens and food manufacturing.
Why it's used
Sugar is primarily used as a sweetener to add flavor and palatability to foods. It also contributes to texture, browning (through caramelization), and acts as a preservative by reducing water activity in products like baked goods, candies, and beverages.
Health notes
In the US, sugar is Generally Recognized As Safe (GRAS) by the FDA when used for its intended purpose in food. Major health organizations recommend limiting added sugars in the diet due to their association with increased risk of weight gain, type 2 diabetes, and cardiovascular disease. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sugar and its metabolic effects.
Allergen info
Sugar is not derived from any of the 9 major allergens recognized by the FDA. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.