Donut Coating: 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 into the granulated form familiar to consumers.

Manufacturers add sugar mainly as a sweetener to improve the taste of foods and beverages. It also contributes to the texture, browning, and acts as a preservative in products like jams and baked goods, commonly found in desserts, candies, and processed foods.

The U.S. Food and Drug Administration (FDA) recognizes sugar as Generally Recognized As Safe (GRAS). Excessive intake of added sugars is a public health concern; the 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars and at most 10 grams per meal. The World Health Organization (WHO) advises reducing intake of free sugars to less than 10% of total energy intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars and did not set a numeric limit (ADI not specified) as they are considered macronutrients.