cukraus

Cukraus, in Lithuanian, refers to sugar, a sweet-tasting carbohydrate used as a common food additive. The most familiar form is table sugar, sucrose, a disaccharide of glucose and fructose. Sucrose occurs naturally in many plants, especially sugar cane and sugar beet, and is refined from their juice into white crystals. Other sugars include glucose, fructose, lactose, and sugar alcohols, each with distinct uses.

Chemically, sucrose has formula C12H22O11 and is non-reducing. It is hydrolyzed by the enzyme sucrase in the intestine into glucose and fructose, which provide energy. In industry, sugar is refined to a high purity and used as a sweetener, a fermentation substrate, a texture modifier, and a preservative; molasses is a by-product of cane or beet processing.

Nutritionally, sugar provides 4 kcal per gram but lacks micronutrients. High intake is linked to obesity, dental caries, and metabolic diseases. Health authorities recommend limiting added sugars; the WHO suggests keeping free sugar intake below 10% of total energy, with potential benefits below 5%. Some countries regulate labeling, value-added tax, and school policies to reduce consumption.