Inert Sugar

"Inert sugar" is not a specific chemical name but generally refers to a common sugar, such as sucrose (table sugar) or dextrose (glucose). It is typically derived from plants like sugarcane, sugar beets, or corn, and processed to crystalline form. The term "inert" might imply its use for bulk, texture, or as a carrier, rather than solely for its sweetening power or chemical reactivity.

Manufacturers add inert sugar to foods primarily for bulk, texture, and mild sweetness. It helps provide structure in baked goods like cakes and cupcakes, and contributes to the mouthfeel and consistency of products like chocolate. It can also act as a filler or carrier for other ingredients.

Sugars like sucrose and dextrose are generally recognized as safe (GRAS) by the FDA. 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 limiting free sugars to less than 10% of total energy intake. JECFA has evaluated many individual sugars as food ingredients, but typically does not set acceptable daily intakes (ADIs) for macronutrients like sugars. Excessive intake of added sugars is associated with various health concerns, including an increased risk of type 2 diabetes, heart disease, and dental cavities.