Sokerin

Sokeri (sugar) is a common carbohydrate used as a sweetener in foods and beverages. Chemically, sucrose is a disaccharide composed of glucose and fructose and has the molecular formula C12H22O11. It occurs naturally in many plants but is produced commercially from sugar beets in temperate regions and from sugarcane in tropical regions. In Finnish, sokerin is the genitive form of sokeri and is used in phrases such as sokerin määrä (the amount of sugar) or sokerin väri (the color of sugar).

Production and forms: Most sugar is obtained by extracting juice from sugar beets or sugarcane, clarifying, concentrating by evaporation, crystallizing, and drying. Refining yields white sugar; brown sugar retains more molasses. Forms include granulated sugar, caster sugar, powdered sugar, brown sugar, and various syrups.

Nutrition and health: Sugar provides about 4 kilocalories per gram but carries no essential nutrients. High intake contributes to dental caries, excessive weight gain, and increased risk of metabolic diseases. Public health guidelines typically recommend limiting added sugars to under 10% of daily energy intake, with some agencies advocating even lower limits for certain populations.

History and use: Sugar has been traded for centuries; sugar beet processing emerged in the 19th century in Europe to diversify supply away from cane sugar, shaping agricultural systems and industry. Today, sugar remains a widely used ingredient in foods, beverages, and processed products worldwide.

Storage and safety: Store sugar in a cool, dry place, in sealed containers to prevent moisture absorption and contamination.