Sugar

Sugar is a class of sweet-tasting carbohydrates. In the UK, it most commonly refers to sucrose, a disaccharide derived from sugar cane or sugar beet. The extraction process typically involves crushing the plant material to release the sugary juice, which is then purified, evaporated, and crystallised.

Sugar is primarily used as a sweetener to enhance the palatability of foods and drinks. It also contributes to texture, browning (Maillard reaction), and acts as a preservative in jams and preserves. It is found in a vast array of products, including confectionery, baked goods, sauces, and processed meats.

Sugar is not classified as a food additive and is a fundamental part of the diet. The UK government, through SACN, advises that free sugars should not exceed 5% of total dietary energy. High intakes of free sugars are associated with an increased risk of dental caries and contribute to excess energy intake, potentially leading to weight gain. Evidence linking sugar intake to other health conditions is complex and subject to ongoing research.