Sugar And Or Dextrose

Sugar, also known as sucrose, is a common sweetening ingredient made from sugar cane or sugar beets. Dextrose is a simple sugar, chemically identical to glucose, typically produced by breaking down corn starch. Both are carbohydrates that provide energy.

These ingredients are primarily used as sweeteners in a wide range of foods, including candies, chocolates, baked goods, and beverages. They also contribute to texture, browning, and can act as a preservative in certain products. They are often found in processed foods like frozen appetizers and desserts.

Both sugar (sucrose) and dextrose are generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA). They provide calories and energy to the body. Health organizations, including the Dietary Guidelines for Americans (2025-2030), recommend limiting intake of added sugars; specifically, no amount of added sugars is recommended, and at most 10 grams of added sugars per meal. Excessive intake of added sugars is associated with an increased risk of weight gain, type 2 diabetes, and heart disease. JECFA has evaluated sugars as food components.