White Candy Melts Candy: Sugar
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What it is
Sugar, commonly known as sucrose, is a carbohydrate found naturally in many plants. It is primarily extracted and refined from sugarcane or sugar beets, undergoing processes like crushing, purification, evaporation, and crystallization to produce the familiar white granules.
Why it's used
Manufacturers add sugar primarily as a sweetener to enhance the taste of foods and beverages. It also plays roles in texture, browning, and acts as a preservative in products like jams. Sugar is a key ingredient in confectionery, baked goods, soft drinks, and many processed foods.
Health notes
Sugar (sucrose) is generally recognized as safe (GRAS) by the FDA. While it provides energy, excessive intake of added sugars is associated with health concerns such as dental cavities and an increased risk of chronic diseases. The 2025-2030 Dietary Guidelines for Americans recommend no amount of added sugars, and at most 10 grams per meal. JECFA has evaluated sucrose and did not set a numeric limit (ADI not specified) as it is considered a fundamental energy source.
Allergen info
Sugar is not a major allergen. It is also naturally gluten-free.