sugar

Sugar is a class of sweet-tasting, soluble carbohydrates. The term most often refers to sucrose, a disaccharide composed of glucose and fructose, which is extracted primarily from sugar cane and sugar beets. Chemically, sucrose has the formula C12H22O11 and, when dissolved in water, can be hydrolyzed into glucose and fructose.

Other common sugars include glucose (dextrose), fructose (levulose), and the disaccharides lactose and maltose. Monosaccharides such as glucose, fructose, and galactose occur naturally in fruits, honey, milk, and other foods, and are also present in processed products.

Production involves extracting juice from sugar cane or sugar beets, clarifying and concentrating it, and crystallizing it to yield refined sugar. Refining removes impurities and color to produce the white granules commonly sold as table sugar, although brown, raw, and superfine varieties exist.

Uses are widespread: sugar serves as a primary sweetener in foods and beverages, provides fermentable substrate for yeast in baking and brewing, and contributes to browning and texture through caramelization and the Maillard reaction. It is also used in some pharmaceuticals and in industrial applications.

Nutrition and health considerations: sugar provides about 4 kilocalories per gram but supplies no essential nutrients. Added sugars are those introduced during processing or preparation. High intake of added sugars is associated with dental caries, weight gain, and an increased risk of certain metabolic diseases in some populations. Many dietary guidelines advise limiting added sugars as part of a balanced diet. Globally, sugar remains one of the most widely used food ingredients.