Glazed With: Sugar

Sugar, commonly known as sucrose, is a carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets through processes involving crushing, juice extraction, purification, and crystallization.

Sugar is widely used as a sweetener in a vast array of foods and beverages, including desserts, baked goods, and processed foods. Beyond its sweetening properties, it also functions as a preservative in products like jams, contributes to texture and bulk, and aids in browning during cooking and baking.

In the United States, the Food and Drug Administration (FDA) recognizes sugar as Generally Recognized As Safe (GRAS). It provides calories and is a source of energy for the body. Excessive intake of added sugars is associated with an increased risk of dental cavities and may contribute to weight gain and other health concerns. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. Both the Joint FAO/WHO Expert Committee on Food Additives (JECFA) and the European Food Safety Authority (EFSA) have evaluated sugars.