Saccharose

Saccharose is the chemical name for sucrose, a common sugar. It is a disaccharide, meaning it is made of two simpler sugar units (glucose and fructose). Saccharose is naturally found in plants like sugarcane and sugar beets, from which it is extracted and purified for commercial use.

Manufacturers add saccharose primarily as a sweetener to provide a sweet taste. It also contributes to texture, moisture retention, and browning in baked goods. It is widely used in a vast array of food products, including beverages, desserts, candies, and baked goods.

Saccharose is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. Consuming high amounts of added sugars, including saccharose, is linked by health organizations like the WHO to increased risks of weight gain, type 2 diabetes, and heart disease. JECFA has evaluated saccharose and established an acceptable daily intake. Evidence on the direct health impacts of saccharose at typical dietary levels is extensive, with ongoing research and public health discussions focusing on reducing overall added sugar consumption.