socker

Socker, in Swedish, refers to the class of edible, sweet-tasting carbohydrates used as sweeteners. The most common form in households and foods is sucrose, a disaccharide composed of glucose and fructose.

Industrial sugar is derived mainly from sugar cane and sugar beet. Juice is extracted, clarified, and concentrated by evaporation, then crystallized. The crystals are separated from the syrup by centrifugation and dried to produce white refined sugar. Many other forms exist, including brown sugar with molasses, raw or unrefined sugar, caster or superfine sugar, powdered sugar, and icing sugar.

Socker is used as a sweetener in beverages and foods and also functions as a humectant and texture modifier in baking and confectionery. It contributes flavor, browning through the Maillard reaction, and fermentation substrate in some processes.

Nutritionally, sugar provides about 4 kilocalories per gram and supplies energy but few other nutrients. Excessive intake is associated with health issues such as dental caries, weight gain, and increased risk of metabolic diseases. Health authorities often recommend limiting added sugars and choosing naturally occurring sugars in whole foods.

Historically, sugar production began in the Indian subcontinent and the Middle East, spreading to Europe in the medieval and early modern periods. The rise of plantation agriculture and colonial trade made sugar a major global commodity, with significant social and economic impacts. Modern refining emphasizes efficiency, purity, and food safety.

Storage and handling: keep sugar in a cool, dry place in an airtight container to prevent moisture uptake and clumping. Shelf life is effectively indefinite if kept dry.