sladkor

Sladkor, commonly known as sugar, is a sweet-tasting carbohydrate. Chemically it is sucrose, a disaccharide composed of glucose and fructose linked by a glycosidic bond. In nature, sucrose occurs in many plants, and commercially it is extracted from sugar cane or sugar beet and refined into white granulated sugar.

Production and forms: Cane and beet juice is clarified, concentrated by evaporation, and crystallized. The crystallized product is refined to remove impurities; the resulting white sugar can be further processed into caster sugar, granulated sugar, icing sugar, or brown sugars that retain varying amounts of molasses. Other sugar products include raw sugar, demerara, and turbinado. Industrially, hydrolysis and isomerization can produce invert sugar or high-fructose corn syrup.

Uses: It acts as a sweetener in foods and beverages, contributes to texture and browning in baking, and serves as a fermentable sugar for yeast in various processes.

Health and nutrition: Sugar provides about 4 kilocalories per gram. Added sugars can contribute to excessive energy intake and dental caries; many health organizations advise limiting added sugar. Natural sugars in whole fruits and dairy often come with beneficial nutrients, fiber, or fat that modulate absorption.

Storage and regulation: Store in a cool, dry place in an airtight container to prevent clumping and moisture uptake. In many jurisdictions, sugar products are regulated for labeling and quality; terms like brown sugar or free-flowing granulated sugar reflect processing differences.