Suhkur

Suhkur is the Estonian word for sugar and, in everyday usage, refers to the sweet, crystalline carbohydrate most commonly consumed as table sugar. In scientific and culinary contexts, suhkru usually means sucrose, a disaccharide composed of glucose and fructose.

Source and production: Most commercial sugar is produced from sugar cane or sugar beet. The process involves extracting juice from the plant, clarifying, evaporating to concentrate, and crystallizing to form granulated sugar. Refining removes color and impurities to produce white sugar; specialized products include brown sugar, powdered sugar, and liquid syrups.

Chemistry and forms: Sucrose has the chemical formula C12H22O11. It is flavor-sweet and non-reducing; when hydrolyzed, it yields glucose and fructose (invert sugar). Other sugars include glucose (dextrose) and fructose (levulose), which occur naturally in fruits and honey.

Uses: Sugar sweetens foods and beverages, influences texture and browning in baking, and acts as a preservative in jams by reducing water activity. It is also used in fermentation for alcohol production and in certain culinary techniques such as candy-making.

Health and guidelines: Sugar is energy-dense, providing about 4 kilocalories per gram. High intake is linked to dental caries and weight gain; many health authorities recommend limiting added sugars as part of a balanced diet, while naturally occurring sugars in whole foods are usually less concerning.

History and terminology: The Estonian term suhkru is the standard word for sugar in the language. The global sugar trade expanded from colonial plantations in the 16th century onward, shaping diets and economies worldwide.