Filling: Sugar

Sugar, chemically known as sucrose, is a common carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets. The refining process separates the pure sucrose crystals from other plant materials.

Sugar is widely used as a sweetener in a vast array of foods and beverages, including baked goods, candies, and processed foods. Beyond its sweet taste, it also functions as a preservative, adds bulk and texture, and contributes to browning during cooking and baking.

The FDA considers sugar (sucrose) to be Generally Recognized As Safe (GRAS). Excessive intake of added sugars is linked to health concerns such as weight gain and an increased risk of type 2 diabetes. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. JECFA has evaluated sugar and determined that it is not necessary to establish an Acceptable Daily Intake (ADI) for nutrients that are normal constituents of the diet.