Sugar And Glucose
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What it is
Sugar is a simple carbohydrate that occurs naturally in plants like sugarcane and sugar beets. Glucose is another simple sugar, often produced commercially by breaking down starches, such as corn starch. Both are sweet, white crystalline substances used widely in food.
Why it's used
Manufacturers add sugar and glucose primarily as sweeteners to enhance the flavor of foods and beverages. They also contribute to texture, browning, and act as preservatives in some products. They are commonly found in baked goods, candies, dairy products, and beverages.
Health notes
The U.S. Food and Drug Administration (FDA) lists both sucrose (table sugar) and glucose as Generally Recognized As Safe (GRAS). Excessive consumption of added sugars, including sugar and glucose, is linked to increased risk of obesity, type 2 diabetes, and heart disease, according to the World Health Organization (WHO). The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sugars and has not specified a numerical acceptable daily intake (ADI).
Allergen info
Sugar and glucose are not derived from any of the 9 FDA major allergens. They do not contain gluten.