Sucrose

Sucrose is a common sugar found naturally in plants like sugarcane and sugar beets. It is a disaccharide made of glucose and fructose, and is the most common form of sugar used as a sweetener. It is typically extracted from sugarcane or sugar beets and purified.

Sucrose is primarily used as a sweetener in a vast array of food products, providing sweetness and bulk. It also contributes to texture, browning through caramelization, and acts as a preservative by reducing water activity. It is found in beverages, baked goods, candies, dairy products, and sauces.

Sucrose is Generally Recognized As Safe (GRAS) by the FDA for use as a sweetener. The World Health Organization (WHO) has stated that free sugars, including sucrose, should be reduced to less than 10% of total energy intake, and further reduction to below 5% (about 25 grams or 6 teaspoons) per day would provide additional health benefits. High intake of added sugars like sucrose is linked to increased risk of dental caries, weight gain, and other chronic diseases. JECFA has evaluated sucrose and established an acceptable daily intake.