Sugar And Brown Sugar

Sugar is a common term for sucrose, a sweet-tasting carbohydrate found naturally in many plants. It is primarily extracted from sugarcane or sugar beets, then refined into white granulated sugar. Brown sugar is refined white sugar with molasses added back in, or it is less refined sugar that still contains some natural molasses, giving it a moist texture and distinct flavor.

Sugars are widely used as sweeteners in foods and beverages, providing a sweet taste and enhancing other flavors. They also contribute to texture, add bulk, aid in browning during cooking, and act as a preservative in certain products like jams and jellies.

Sugar is generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). While it provides energy, excessive intake of added sugars can contribute to health concerns such as weight gain and dental caries. 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. Both JECFA (the Joint FAO/WHO Expert Committee on Food Additives) and EFSA (the European Food Safety Authority) have evaluated sugars.