Non-pareils: Sugar
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What it is
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 process involves crushing or slicing the plants, extracting the juice, purifying it, and then evaporating the water to crystallize the sugar.
Why it's used
Sugar is widely used as a sweetener to enhance the taste of foods and beverages. It also contributes to texture, provides bulk, and aids in browning during cooking and baking. It is a key ingredient in desserts, candies, baked goods, and many processed foods.
Health notes
Sugar (sucrose) is Generally Recognized As Safe (GRAS) by the U.S. Food and Drug Administration (FDA). It provides energy to the body, but 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) suggests limiting free sugars to less than 10% of total energy intake. Excessive intake of added sugars is linked to health concerns such as obesity and type 2 diabetes. JECFA has evaluated sugars as part of the overall diet but does not set an Acceptable Daily Intake (ADI) for sucrose as it is a macronutrient.
Allergen info
Not a major allergen.