Standardized With Sucrose

The phrase "Standardized with Sucrose" indicates that another ingredient has been diluted or adjusted to a specific strength using sucrose. Sucrose is common table sugar, a carbohydrate made from glucose and fructose, typically sourced from sugar cane or sugar beets. This process ensures consistent potency and quality of the primary ingredient.

When an ingredient is "standardized with sucrose," the sucrose acts as a carrier or diluent, helping to achieve a consistent concentration of the main ingredient. It also contributes sweetness and bulk to the product. This practice is common for flavorings, extracts, or other potent food components found in a wide range of foods like ice cream, desserts, and beverages.

Sucrose is generally recognized as safe (GRAS) by the FDA. It provides calories and is a source of added sugars. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. Excessive intake of added sugars is associated with various health concerns. JECFA has evaluated sucrose as a food ingredient but does not set an acceptable daily intake (ADI) for it, as it is a macronutrient.