A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetener or as a baking ingredient. When a recipe specifies sugar, it is best to use the granulated white sugar. Sugar is available in different textures, such as super-fine, confectioner's or powdered sugar, decorating or coarse, and brown sugar. Other forms of sugar include maple sugar, sorghum, fructose, glucose, lactose, and maltose. Sugar is used most often as a sweetener, but it can be useful for other purposes including to make dough tender and to add stability to mixtures, such as meringue.
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| - A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetener or as a baking ingredient. When a recipe specifies sugar, it is best to use the granulated white sugar. Sugar is available in different textures, such as super-fine, confectioner's or powdered sugar, decorating or coarse, and brown sugar. Other forms of sugar include maple sugar, sorghum, fructose, glucose, lactose, and maltose. Sugar is used most often as a sweetener, but it can be useful for other purposes including to make dough tender and to add stability to mixtures, such as meringue.
- Sugar is an informal term for a class of edible crystalline substances, mainly sucrose, lactose, and fructose characterized by a sweet flavor. In food, sugar almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Other sugars are used in industrial food preparation, but are usually known by more specific names—glucose, fructose or fruit sugar, high fructose corn syrup, etc. Excessive consumption of sucrose has been associated with increased incidences of type 2 diabetes, obesity and tooth decay.
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| - A sweetener that is most often made from processed sugar cane and sugar beets. Also referred to by its chemical name, sucrose, sugar is produced in many different forms such as granulated or white sugar, which have been highly refined and are most commonly used as a table sweetener or as a baking ingredient. When a recipe specifies sugar, it is best to use the granulated white sugar. Sugar is available in different textures, such as super-fine, confectioner's or powdered sugar, decorating or coarse, and brown sugar. Other forms of sugar include maple sugar, sorghum, fructose, glucose, lactose, and maltose. Sugar is used most often as a sweetener, but it can be useful for other purposes including to make dough tender and to add stability to mixtures, such as meringue.
- Sugar is an informal term for a class of edible crystalline substances, mainly sucrose, lactose, and fructose characterized by a sweet flavor. In food, sugar almost exclusively refers to sucrose, which primarily comes from sugar cane and sugar beet. Other sugars are used in industrial food preparation, but are usually known by more specific names—glucose, fructose or fruit sugar, high fructose corn syrup, etc. Excessive consumption of sucrose has been associated with increased incidences of type 2 diabetes, obesity and tooth decay. Sugar consumption varies from country to country; Brazil has the highest per capita production and India the highest per-country consumption.
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