Ready-to-use White Icing: Sugar
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What it is
Sugar, commonly known as sucrose, is a sweet-tasting carbohydrate that is soluble in water. It is primarily obtained from sugarcane or sugar beets through a process of crushing, juice extraction, clarification, evaporation, and crystallization.
Why it's used
Manufacturers add sugar primarily as a sweetener to enhance the taste of foods and beverages. It also contributes to the texture of products, such as providing tenderness in baked goods and body in drinks, and can act as a preservative in high concentrations. Sugar is found in a wide range of processed foods, including desserts, candies, soft drinks, and cereals.
Health notes
Sugar (sucrose) is considered Generally Recognized As Safe (GRAS) by the FDA. When consumed in excess, added sugars can contribute to weight gain and increase the risk of chronic health conditions like type 2 diabetes and heart disease. 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 that free sugars should account for less than 10% of total energy intake. JECFA has evaluated sucrose and did not set a numeric limit (ADI not specified) because it is a macronutrient and a source of energy.
Allergen info
Not a major allergen.