Jelly Candy: Sugar

Sugar, specifically sucrose, is a common carbohydrate found naturally in many plants. It is primarily produced commercially from sugarcane or sugar beets through a process of extraction, purification, and crystallization. It is a disaccharide made up of one molecule of glucose and one molecule of fructose.

Sugar is widely used in foods and beverages as a sweetener, providing a pleasant taste. Beyond sweetness, it also functions as a preservative in jams and jellies, adds bulk and texture to baked goods, and helps in browning. It is a key ingredient in candies, desserts, soft drinks, and many processed foods.

In the United States, sugar is generally recognized as safe (GRAS) by the FDA for its intended uses. JECFA has evaluated sugar and concluded that an acceptable daily intake (ADI) does not need to be specified. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams of added sugars per meal. The World Health Organization (WHO) advises reducing intake of free sugars to less than 10% of total energy intake. High intake of added sugars is associated with an increased risk of obesity, type 2 diabetes, and cardiovascular disease, though evidence is complex and involves overall dietary patterns.