Sugar is the generic name for
sweet-tasting, soluble
carbohydrates, many of which are used in food. Simple sugars, also called
monosaccharide
Monosaccharides (from Greek ''monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
They are usually colorless, water-solub ...
s, include
glucose,
fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
, and
galactose. Compound sugars, also called
disaccharides or double sugars, are molecules made of two
bonded monosaccharides; common examples are
sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
(glucose + fructose),
lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
(glucose + galactose), and
maltose
}
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
(two molecules of glucose).
White sugar is a refined form of
sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
. In the body, compound sugars are
hydrolysed into simple sugars.
Longer chains of monosaccharides (>2) are not regarded as sugars, and are called
oligosaccharides or
polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wa ...
s.
Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
is a glucose polymer found in plants, the most abundant source of energy in human food. Some other chemical substances, such as
glycerol and
sugar alcohols, may have a sweet taste, but are not classified as sugar.
Sugars are found in the tissues of most plants.
Honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
and fruits are abundant natural sources of simple sugars. Sucrose is especially concentrated in
sugarcane
Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with ...
and
sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together wi ...
, making them ideal for efficient commercial
extract
An extract is a substance made by extracting a part of a raw material, often by using a solvent such as ethanol, oil or water. Extracts may be sold as tinctures, absolutes or in powder form.
The aromatic principles of many spices, nuts, h ...
ion to make refined sugar. In 2016, the combined world production of those two crops was about two billion
tonnes. Maltose may be produced by
malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, wh ...
ing grain. Lactose is the only sugar that cannot be extracted from plants. It can only be found in milk, including human breast milk, and in some
dairy product
Dairy products or milk products, also known as lacticinia, are food products made from (or containing) milk. The most common dairy animals are cow, water buffalo, nanny goat, and ewe. Dairy products include common grocery store food items in th ...
s. A cheap source of sugar is
corn syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to softe ...
, industrially produced by converting
corn starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
into sugars, such as maltose, fructose and glucose.
Sucrose is used in prepared foods (e.g. cookies and cakes), is sometimes
added to commercially available
processed food
Convenience food, also called tertiary processed food, is food that is commercially prepared (often through processing) to optimise ease of consumption. Such food is usually ready to eat without further preparation. It may also be easily por ...
and beverages, and may be used by people as a sweetener for foods (e.g. toast and cereal) and beverages (e.g. coffee and tea). The average person consumes about of sugar each year, with North and South Americans consuming up to and Africans consuming under .
As sugar consumption grew in the latter part of the 20th century, researchers began to examine whether a diet high in sugar, especially refined sugar, was damaging to
human health
Health, according to the World Health Organization, is "a state of complete physical, mental and social well-being and not merely the absence of disease and infirmity".World Health Organization. (2006)''Constitution of the World Health Organiza ...
. Excessive consumption of sugar has been implicated in the onset of
obesity,
diabetes,
cardiovascular disease
Cardiovascular disease (CVD) is a class of diseases that involve the heart or blood vessels. CVD includes coronary artery diseases (CAD) such as angina and myocardial infarction (commonly known as a heart attack). Other CVDs include stroke, h ...
, and
tooth decay. Numerous studies have tried to clarify those implications, but with varying results, mainly because of the difficulty of finding populations for use as controls that consume little or no sugar. In 2015, the
World Health Organization recommended that adults and children reduce their intake of free sugars to less than 10%, and encouraged a reduction to below 5%, of their total
energy intake In biology, energy homeostasis, or the homeostatic control of energy balance, is a biological process that involves the coordinated homeostatic regulation of food intake (energy inflow) and energy expenditure (energy outflow). The human brain, parti ...
.
Etymology
The
etymology reflects the spread of the commodity. From
Sanskrit (''śarkarā''), meaning "ground or candied sugar", came
Persian ''shakar'', then to 12th century
French
French (french: français(e), link=no) may refer to:
* Something of, from, or related to France
** French language, which originated in France, and its various dialects and accents
** French people, a nation and ethnic group identified with Franc ...
''sucre'' and the English ''sugar''.
The English word ''
jaggery
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...
'', a coarse
brown sugar made from
date palm
''Phoenix dactylifera'', commonly known as date or date palm, is a flowering plant species in the palm family, Arecaceae, cultivated for its edible sweet fruit called dates. The species is widely cultivated across northern Africa, the Middle Eas ...
sap or
sugarcane
Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with ...
juice, has a similar etymological origin: Portuguese ''jágara'' from the Malayalam ''cakkarā'', which is from the Sanskrit ''śarkarā''.
History
Ancient world to Renaissance
Asia
Sugar has been produced in the
Indian subcontinent since ancient times and its cultivation spread from there into modern-day Afghanistan through the
Khyber Pass
The Khyber Pass (خیبر درہ) is a mountain pass in the Khyber Pakhtunkhwa province of Pakistan, on the border with the Nangarhar Province of Afghanistan. It connects the town of Landi Kotal to the Valley of Peshawar at Jamrud by traversing pa ...
. It was not plentiful or cheap in early times, and in most parts of the world,
honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
was more often used for sweetening. Originally, people chewed raw sugarcane to extract its sweetness. Even after refined sugarcane became more widely available during the colonial era,
palm sugar
Palm sugar is a sweetener derived from any variety of palm tree. Palm sugar is sometimes qualified by the type of palm, as in coconut palm sugar. While sugars from different palms may have slightly different compositions, all are processed s ...
was preferred in
Java and other sugar producing parts of southeast Asia, and along with
coconut sugar, is still used locally to make
dessert
Dessert is a course (food), course that concludes a meal. The course consists of sweet foods, such as confections, and possibly a beverage such as dessert wine and liqueur. In some parts of the world, such as much of Greece and West Africa, and ...
s today.
Sugarcane is native of tropical areas such as the Indian subcontinent (South Asia) and Southeast Asia.
[ Different species seem to have originated from different locations with '' Saccharum barberi'' originating in India and '' S. edule'' and '' S. officinarum'' coming from New Guinea.] One of the earliest historical references to sugarcane is in Chinese manuscripts dating to 8th century BCE, which state that the use of sugarcane originated in India.
In the tradition of Indian medicine ( āyurveda), the sugarcane is known by the name ''Ikṣu'' and the sugarcane juice is known as ''Phāṇita''. Its varieties, synonyms and characteristics are defined in nighaṇṭus such as the Bhāvaprakāśa (1.6.23, group of sugarcanes).
Sugar remained relatively unimportant until the Indians discovered methods of turning sugarcane juice into granulated crystals that were easier to store and to transport.[Adas, Michael (January 2001). ''Agricultural and Pastoral Societies in Ancient and Classical History''. Temple University Press. . p. 311.] Crystallized sugar was discovered by the time of the Imperial Guptas, around the 5th century CE.[ In the local Indian language, these crystals were called ''khanda'' ( Devanagari: खण्ड, ), which is the source of the word ''candy''. Indian sailors, who carried clarified butter and sugar as supplies, introduced knowledge of sugar along the various trade routes they travelled.][ Traveling Buddhist monks took sugar crystallization methods to China.][Kieschnick, John (2003). ''The Impact of Buddhism on Chinese Material Culture'' Princeton University Press. .] During the reign of Harsha (r. 606–647) in North India, Indian envoys in Tang China taught methods of cultivating sugarcane after Emperor Taizong of Tang (r. 626–649) made known his interest in sugar. China established its first sugarcane plantations in the seventh century.[Sen, Tansen. (2003). ''Buddhism, Diplomacy, and Trade: The Realignment of Sino-Indian Relations, 600–1400''. Manoa: Asian Interactions and Comparisons, a joint publication of the University of Hawaii Press and the Association for Asian Studies. . pp. 38–40.] Chinese documents confirm at least two missions to India, initiated in 647 CE, to obtain technology for sugar refining.[Kieschnick, John (2003). ''The Impact of Buddhism on Chinese Material Culture'' Princeton University Press. 258. .] In the Indian subcontinent, the Middle East and China, sugar became a staple of cooking and desserts.
Europe
Nearchus
Nearchus or Nearchos ( el, Νέαρχος; – 300 BC) was one of the Greek officers, a navarch, in the army of Alexander the Great. He is known for his celebrated expeditionary voyage starting from the Indus River, through the Persian Gulf and e ...
, admiral of Alexander of Macedonia
Alexander III of Macedon ( grc, Ἀλέξανδρος, Alexandros; 20/21 July 356 BC – 10/11 June 323 BC), commonly known as Alexander the Great, was a king of the ancient Greek kingdom of Macedon. He succeeded his father Philip II to th ...
, knew of sugar during the year 325 BC, because of his participation in the campaign of India led by Alexander (''Arrian
Arrian of Nicomedia (; Greek: ''Arrianos''; la, Lucius Flavius Arrianus; )
was a Greek historian, public servant, military commander and philosopher of the Roman period.
''The Anabasis of Alexander'' by Arrian is considered the best ...
, Anabasis''). The Greek physician Pedanius Dioscorides in the 1st century CE described sugar in his medical treatise De Materia Medica, and Pliny the Elder, a 1st-century CE Roman, described sugar in his Natural History: "Sugar is made in Arabia as well, but Indian sugar is better. It is a kind of honey found in cane, white as gum, and it crunches between the teeth. It comes in lumps the size of a hazelnut. Sugar is used only for medical purposes."[Faas, Patrick, (2003)]
''Around the Roman Table: Food and Feasting in Ancient Rome''
Chicago: University of Chicago Press. p. 149. Crusaders brought sugar back to Europe after their campaigns in the Holy Land
The Holy Land; Arabic: or is an area roughly located between the Mediterranean Sea and the Eastern Bank of the Jordan River, traditionally synonymous both with the biblical Land of Israel and with the region of Palestine. The term "Holy ...
, where they encountered caravans carrying "sweet salt". Early in the 12th century, Venice acquired some villages near Tyre and set up estates to produce sugar for export to Europe. It supplemented the use of honey, which had previously been the only available sweetener. Crusade chronicler William of Tyre, writing in the late 12th century, described sugar as "very necessary for the use and health of mankind". In the 15th century, Venice
Venice ( ; it, Venezia ; vec, Venesia or ) is a city in northeastern Italy and the capital of the Veneto Regions of Italy, region. It is built on a group of 118 small islands that are separated by canals and linked by over 400 ...
was the chief sugar refining and distribution center in Europe.[
There was a drastic change in the mid-15th century, when São Tomé, ]Madeira
)
, anthem = ( en, "Anthem of the Autonomous Region of Madeira")
, song_type = Regional anthem
, image_map=EU-Portugal_with_Madeira_circled.svg
, map_alt=Location of Madeira
, map_caption=Location of Madeira
, subdivision_type=Sovereign st ...
, and the Canary Islands
The Canary Islands (; es, Canarias, ), also known informally as the Canaries, are a Spanish autonomous community and archipelago in the Atlantic Ocean, in Macaronesia. At their closest point to the African mainland, they are west of Morocc ...
were settled from Europe, and sugar grown there. After this an "all-consuming passion for sugar ... swept through society" as it became far more easily available, though initially still very expensive. By 1492, Madeira was producing over of sugar annually. Genoa, one of the centers of distribution, became known for candied fruit, while Venice specialized in pastries, sweets (candies), and sugar sculpture
Sugar sculpture is the art of producing artistic centerpieces entirely composed of sugar and sugar derivatives. These were very popular at grand feasts from the Renaissance until at least the 18th century, and sometimes made by famous artists. ...
s. Sugar was considered to have "valuable medicinal properties" as a "warm" food under prevailing categories, being "helpful to the stomach, to cure cold diseases, and sooth lung complaints".
A feast given in Tours in 1457 by Gaston de Foix, which is "probably the best and most complete account we have of a late medieval banquet" includes the first mention of sugar sculptures, as the final food brought in was "a heraldic menagerie sculpted in sugar: lions, stags, monkeys ... each holding in paw or beak the arms of the Hungarian king". Other recorded grand feasts in the decades following included similar pieces. Originally the sculptures seem to have been eaten in the meal, but later they become merely table decorations, the most elaborate called '' triomfi''. Several significant sculptors are known to have produced them; in some cases their preliminary drawings survive. Early ones were in brown sugar, partly cast in molds, with the final touches carved. They continued to be used until at least the Coronation Banquet for Edward VII of the United Kingdom
Edward VII (Albert Edward; 9 November 1841 – 6 May 1910) was King of the United Kingdom of Great Britain and Ireland and Emperor of India, from 22 January 1901 until his death in 1910.
The second child and eldest son of Queen Victoria an ...
in 1903; among other sculptures every guest was given a sugar crown to take away.
Modern history
In August 1492, Christopher Columbus collected sugar cane samples in La Gomera in the Canary Islands
The Canary Islands (; es, Canarias, ), also known informally as the Canaries, are a Spanish autonomous community and archipelago in the Atlantic Ocean, in Macaronesia. At their closest point to the African mainland, they are west of Morocc ...
, and introduced it to the New World. The cuttings were planted and the first sugar-cane harvest in Hispaniola
Hispaniola (, also ; es, La Española; Latin and french: Hispaniola; ht, Ispayola; tnq, Ayiti or Quisqueya) is an island in the Caribbean that is part of the Greater Antilles. Hispaniola is the most populous island in the West Indies, and th ...
took place in 1501. Many sugar mills had been constructed in Cuba and Jamaica by the 1520s. The Portuguese took sugar cane to Brazil. By 1540, there were 800 cane-sugar mills in Santa Catarina Island and another 2,000 on the north coast of Brazil, Demarara
Demerara ( nl, Demerary, ) is a historical region in the Guianas, on the north coast of South America, now part of the country of Guyana. It was a colony of the Dutch West India Company between 1745 and 1792 and a colony of the Dutch state fro ...
, and Surinam Surinam may refer to:
* Surinam (Dutch colony) (1667–1954), Dutch plantation colony in Guiana, South America
* Surinam (English colony) (1650–1667), English short-lived colony in South America
* Surinam, alternative spelling for Suriname
...
. It took until 1600 for Brazilian sugar production to exceed that of São Tomé, which was the main center of sugar production in sixteenth century.
Sugar was a luxury in Europe until the early 19th century, when it became more widely available, due to the rise of beet sugar in Prussia, and later in France under Napoleon
Napoleon Bonaparte ; it, Napoleone Bonaparte, ; co, Napulione Buonaparte. (born Napoleone Buonaparte; 15 August 1769 – 5 May 1821), later known by his regnal name Napoleon I, was a French military commander and political leader who ...
. Beet sugar was a German invention, since, in 1747, Andreas Sigismund Marggraf announced the discovery of sugar in beets and devised a method using alcohol to extract it. Marggraf's student, Franz Karl Achard, devised an economical industrial method to extract the sugar in its pure form in the late 18th century. Achard first produced beet sugar in 1783 in Kaulsdorf, and in 1801, the world's first beet sugar production facility was established in Cunern, Silesia (then part of Prussia, now Poland). The works of Marggraf and Achard were the starting point for the sugar industry in Europe, and for the modern sugar industry in general, since sugar was no longer a luxury product and a product almost only produced in warmer climates.
Sugar became highly popular and by the 19th century, was found in every household. This evolution of taste and demand for sugar as an essential food ingredient resulted in major economic and social changes. Demand drove, in part, the colonization of tropical islands and areas where labor-intensive sugarcane plantations and sugar manufacturing facilities could be successful. World consumption increased more than 100 times from 1850 to 2000, led by Britain, where it increased from about 2 pounds per head per year in 1650 to 90 pounds by the early 20th century. In the late 18th century Britain consumed about half the sugar which reached Europe.
After slavery was abolished, the demand for workers in European colonies in the Caribbean was filled by indentured laborers from the Indian subcontinent. Millions of enslaved or indentured laborers were brought to various European colonies in the Americas, Africa and Asia (as a result of demand in Europe for among other commodities, sugar), influencing the ethnic mixture of numerous nations around the globe.
Sugar also led to some industrialization of areas where sugar cane was grown. For example, in the 1790s Lieutenant J. Paterson, of the Bengal Presidency promoted to the British parliament the idea that sugar cane could grow in British India, where it had started, with many advantages and at less expense than in the West Indies. As a result, sugar factories were established in Bihar in eastern India.
During the Napoleonic Wars, sugar-beet production increased in continental Europe because of the difficulty of importing sugar when shipping was subject to blockade. By 1880 the sugar beet was the main source of sugar in Europe. It was also cultivated in Lincolnshire and other parts of England, although the United Kingdom continued to import the main part of its sugar from its colonies.
Until the late nineteenth century, sugar was purchased in loaves
A loaf ( : loaves) is a (usually) rounded or oblong mass of food, typically and originally of bread. It is common to bake bread in a rectangular bread pan, also called a loaf pan, because some kinds of bread dough tend to collapse and spread o ...
, which had to be cut using implements called sugar nips
Sugar nips are a large pair of pincers with sharp blades, designed to cut sugar from a block. Before the introduction of granulated and cube sugars in the second half of the 19th century, the domestic consumer purchased sugar in the form of a sug ...
. In later years, granulated sugar was more usually sold in bags. Sugar cubes were produced in the nineteenth century. The first inventor of a process to produce sugar in cube form was Jakob Christof Rad, director of a sugar refinery in Dačice. In 1841, he produced the first sugar cube in the world. He began sugar-cube production after being granted a five-year patent for the process on 23 January 1843. Henry Tate of Tate & Lyle was another early manufacturer of sugar cubes at his refineries in Liverpool and London. Tate purchased a patent for sugar-cube manufacture from German Eugen Langen, who in 1872 had invented a different method of processing of sugar cubes.
Sugar was rationed during World War I, though it was said that "No previous war in history has been fought so largely on sugar and so little on alcohol", and more sharply during World War II. Rationing led to the development and use of various artificial sweeteners.[
]
Chemistry
Scientifically, ''sugar'' loosely refers to a number of carbohydrates, such as monosaccharide
Monosaccharides (from Greek ''monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
They are usually colorless, water-solub ...
s, disaccharides, or oligosaccharides. Monosaccharides are also called "simple sugars", the most important being glucose. Most monosaccharides have a formula that conforms to with n between 3 and 7 ( deoxyribose being an exception). Glucose has the molecular formula . The names of typical sugars end with -''ose'', as in "glucose" and "fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
". Sometimes such words may also refer to any types of carbohydrates soluble in water. The acyclic mono- and disaccharides contain either aldehyde groups or ketone
In organic chemistry, a ketone is a functional group with the structure R–C(=O)–R', where R and R' can be a variety of carbon-containing substituents. Ketones contain a carbonyl group –C(=O)– (which contains a carbon-oxygen double bo ...
groups. These carbon-oxygen double bonds (C=O) are the reactive centers. All saccharides with more than one ring in their structure result from two or more monosaccharides joined by glycosidic bonds with the resultant loss of a molecule of water () per bond.
Monosaccharide
Monosaccharides (from Greek ''monos'': single, '' sacchar'': sugar), also called simple sugars, are the simplest forms of sugar and the most basic units (monomers) from which all carbohydrates are built.
They are usually colorless, water-solub ...
s in a closed-chain form can form glycosidic bonds with other monosaccharides, creating disaccharides (such as sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
) and polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wa ...
s (such as starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
or cellulose). Enzymes
Enzymes () are proteins that act as biological catalysts by accelerating chemical reactions. The molecules upon which enzymes may act are called substrate (chemistry), substrates, and the enzyme converts the substrates into different molecule ...
must hydrolyze or otherwise break these glycosidic bonds before such compounds become metabolized. After digestion and absorption the principal monosaccharides present in the blood and internal tissues include glucose, fructose, and galactose. Many pentoses and hexoses can form ring structures. In these closed-chain forms, the aldehyde or ketone group remains non-free, so many of the reactions typical of these groups cannot occur. Glucose in solution exists mostly in the ring form at equilibrium, with less than 0.1% of the molecules in the open-chain form.[
]
Natural polymers
Biopolymer
Biopolymers are natural polymers produced by the cells of living organisms. Like other polymers, biopolymers consist of monomeric units that are covalently bonded in chains to form larger molecules. There are three main classes of biopolymers, cl ...
s of sugars are common in nature. Through photosynthesis, plants produce glyceraldehyde-3-phosphate (G3P), a phosphated 3-carbon sugar that is used by the cell to make monosaccharides such as glucose () or (as in cane and beet) sucrose (). Monosaccharides may be further converted into structural polysaccharides such as cellulose and pectin
Pectin ( grc, πηκτικός ': "congealed" and "curdled") is a heteropolysaccharide, a structural acid contained in the primary lamella, in the middle lamella, and in the cell walls of terrestrial plants. The principal, chemical component of ...
for cell wall
A cell wall is a structural layer surrounding some types of cells, just outside the cell membrane. It can be tough, flexible, and sometimes rigid. It provides the cell with both structural support and protection, and also acts as a filtering mech ...
construction or into energy reserves in the form of storage polysaccharides such as starch or inulin. Starch, consisting of two different polymers of glucose, is a readily degradable form of chemical energy stored by cells
Cell most often refers to:
* Cell (biology), the functional basic unit of life
Cell may also refer to:
Locations
* Monastic cell, a small room, hut, or cave in which a religious recluse lives, alternatively the small precursor of a monastery w ...
, and can be converted to other types of energy.[ Another polymer of glucose is cellulose, which is a linear chain composed of several hundred or thousand glucose units. It is used by plants as a structural component in their cell walls. Humans can digest cellulose only to a very limited extent, though ruminants can do so with the help of ]symbiotic
Symbiosis (from Greek , , "living together", from , , "together", and , bíōsis, "living") is any type of a close and long-term biological interaction between two different biological organisms, be it mutualistic, commensalistic, or parasit ...
bacteria in their gut. DNA and RNA
Ribonucleic acid (RNA) is a polymeric molecule essential in various biological roles in coding, decoding, regulation and expression of genes. RNA and deoxyribonucleic acid ( DNA) are nucleic acids. Along with lipids, proteins, and carbohydra ...
are built up of the monosaccharides deoxyribose and ribose, respectively. Deoxyribose has the formula and ribose the formula .
Flammability and heat response
Because sugars burn easily when exposed to flame, the handling of sugars risks dust explosion. The risk of explosion is higher when the sugar has been milled to superfine texture, such as for use in chewing gum. The 2008 Georgia sugar refinery explosion
The 2008 Georgia sugar refinery explosion was an industrial disaster that occurred on February 7, 2008, in Port Wentworth, Georgia, United States. Fourteen people were killed and forty injured when a dust explosion occurred at a sugar refinery ...
, which killed 14 people and injured 36, and destroyed most of the refinery, was caused by the ignition of sugar dust.
In its culinary use, exposing sugar to heat causes caramelization. As the process occurs, volatile chemicals such as diacetyl are released, producing the characteristic caramel
Caramel ( or ) is an orange-brown confectionery product made by heating a range of sugars. It can be used as a flavoring in puddings and desserts, as a filling in bonbons, or as a topping for ice cream and custard.
The process of caramelizatio ...
flavor.
Types
Monosaccharides
Fructose, galactose, and glucose are all simple sugars, monosaccharides, with the general formula C6H12O6. They have five hydroxyl groups (−OH) and a carbonyl group (C=O) and are cyclic when dissolved in water. They each exist as several isomer
In chemistry, isomers are molecules or polyatomic ions with identical molecular formulae – that is, same number of atoms of each element – but distinct arrangements of atoms in space. Isomerism is existence or possibility of isomers.
Iso ...
s with dextro- and laevo-rotatory forms that cause polarized light to diverge to the right or the left.
* Fructose
Fructose, or fruit sugar, is a Ketose, ketonic monosaccharide, simple sugar found in many plants, where it is often bonded to glucose to form the disaccharide sucrose. It is one of the three dietary monosaccharides, along with glucose and galacto ...
, or fruit sugar, occurs naturally in fruits, some root vegetables, cane sugar and honey and is the sweetest of the sugars. It is one of the components of sucrose or table sugar. It is used as a high-fructose syrup, which is manufactured from hydrolyzed corn starch that has been processed to yield corn syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to softe ...
, with enzymes then added to convert part of the glucose into fructose.
* Galactose generally does not occur in the free state but is a constituent with glucose of the disaccharide lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
or milk sugar. It is less sweet than glucose. It is a component of the antigens found on the surface of red blood cells that determine blood groups.
* Glucose occurs naturally in fruits and plant juices and is the primary product of photosynthesis. Starch
Starch or amylum is a polymeric carbohydrate consisting of numerous glucose units joined by glycosidic bonds. This polysaccharide is produced by most green plants for energy storage. Worldwide, it is the most common carbohydrate in human diets ...
is converted into glucose during digestion, and glucose is the form of sugar that is transported around the bodies of animals in the bloodstream. Although in principle there are two enantiomer
In chemistry, an enantiomer ( /ɪˈnænti.əmər, ɛ-, -oʊ-/ ''ih-NAN-tee-ə-mər''; from Ancient Greek ἐνάντιος ''(enántios)'' 'opposite', and μέρος ''(méros)'' 'part') – also called optical isomer, antipode, or optical ant ...
s of glucose (mirror images one of the other), naturally occurring glucose is D-glucose. This is also called dextrose, or ''grape sugar'' because drying grape juice produces crystals of dextrose that can be sieved from the other components. Glucose syrup is a liquid form of glucose that is widely used in the manufacture of foodstuffs. It can be manufactured from starch by enzymatic hydrolysis. For example, corn syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to softe ...
, which is produced commercially by breaking down maize starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
, is one common source of purified dextrose. However, dextrose is naturally present in many unprocessed, whole foods, including honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
and fruits such as grapes.
Disaccharides
Lactose, maltose, and sucrose are all compound sugars, disaccharides, with the general formula C12H22O11. They are formed by the combination of two monosaccharide molecules with the exclusion of a molecule of water.[
* ]Lactose
Lactose is a disaccharide sugar synthesized by galactose and glucose subunits and has the molecular formula C12H22O11. Lactose makes up around 2–8% of milk (by mass). The name comes from ' (gen. '), the Latin word for milk, plus the suffix '' - ...
is the naturally occurring sugar found in milk. A molecule of lactose is formed by the combination of a molecule of galactose with a molecule of glucose. It is broken down when consumed into its constituent parts by the enzyme lactase during digestion. Children have this enzyme but some adults no longer form it and they are unable to digest lactose.
* Maltose
}
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
is formed during the germination of certain grains, the most notable being barley, which is converted into malt
Malt is germinated cereal grain that has been dried in a process known as " malting". The grain is made to germinate by soaking in water and is then halted from germinating further by drying with hot air.
Malted grain is used to make beer, wh ...
, the source of the sugar's name. A molecule of maltose is formed by the combination of two molecules of glucose. It is less sweet than glucose, fructose or sucrose.[ It is formed in the body during the digestion of starch by the enzyme amylase and is itself broken down during digestion by the enzyme maltase.
* ]Sucrose
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refined ...
is found in the stems of sugarcane and roots of sugar beet. It also occurs naturally alongside fructose and glucose in other plants, in particular fruits and some roots such as carrots. The different proportions of sugars found in these foods determines the range of sweetness experienced when eating them.[ A molecule of sucrose is formed by the combination of a molecule of glucose with a molecule of fructose. After being eaten, sucrose is split into its constituent parts during digestion by a number of enzymes known as ]sucrase Sucrase is a digestive enzyme that catalyzes the hydrolysis of sucrose to its subunits fructose and glucose. One form, sucrase-isomaltase, is secreted in the small intestine on the brush border. The sucrase enzyme invertase, which occurs more commo ...
s.
Sources
The sugar contents of common fruits and vegetables are presented in Table 1.
The fructose to fructose plus glucose ratio is calculated by including the fructose and glucose coming from the sucrose.
In November 2019, scientists reported detecting, for the first time, sugar molecules, including ribose, in meteorite
A meteorite is a solid piece of debris from an object, such as a comet, asteroid, or meteoroid, that originates in outer space and survives its passage through the atmosphere to reach the surface of a planet or Natural satellite, moon. When the ...
s, suggesting that chemical processes on asteroid
An asteroid is a minor planet of the inner Solar System. Sizes and shapes of asteroids vary significantly, ranging from 1-meter rocks to a dwarf planet almost 1000 km in diameter; they are rocky, metallic or icy bodies with no atmosphere.
...
s can produce some fundamentally essential bio-ingredients important to life, and supporting the notion of an RNA World prior to a DNA-based origin of life on Earth, and possibly, as well, the notion of panspermia.
: The carbohydrate figure is calculated in the USDA database and does not always correspond to the sum of the sugars, the starch, and the dietary fiber.
Production
Due to rising demand, sugar production in general increased some 14% over the period 2009 to 2018. The largest importers were China, Indonesia, and the United States.[
]
Sugarcane
Global production of sugarcane
Sugarcane or sugar cane is a species of (often hybrid) tall, Perennial plant, perennial grass (in the genus ''Saccharum'', tribe Andropogoneae) that is used for sugar Sugar industry, production. The plants are 2–6 m (6–20 ft) tall with ...
in 2020 was 1.9 billion tonnes, with Brazil producing 40% of the world total and India 20% (table).
Sugarcane refers to any of several species, or their hybrids, of giant grasses in the genus '' Saccharum'' in the family Poaceae
Poaceae () or Gramineae () is a large and nearly ubiquitous family of monocotyledonous flowering plants commonly known as grasses. It includes the cereal grasses, bamboos and the grasses of natural grassland and species cultivated in lawns an ...
. They have been cultivated in tropical climates in the Indian subcontinent and Southeast Asia over centuries for the sucrose found in their stems. A great expansion in sugarcane production took place in the 18th century with the establishment of slave plantations in the Americas. The use of slavery for the labor-intensive process resulted in sugar production, enabling prices cheap enough for most people to buy. Mechanization reduced some labor needs, but in the 21st century, cultivation and production relied on low-wage laborers.
Sugar cane requires a frost-free climate with sufficient rainfall during the growing season to make full use of the plant's substantial growth potential. The crop is harvested mechanically or by hand, chopped into lengths and conveyed rapidly to the processing plant
Processing is a free graphical library and integrated development environment (IDE) built for the electronic arts, new media art, and visual design communities with the purpose of teaching non-programmers the fundamentals of computer programming ...
(commonly known as a sugar mill
A sugar cane mill is a factory that processes sugar cane to produce raw or white sugar.
The term is also used to refer to the equipment that crushes the sticks of sugar cane to extract the juice.
Processing
There are a number of steps in pro ...
) where it is either milled and the juice extracted with water or extracted by diffusion. The juice is clarified with lime and heated to destroy enzymes. The resulting thin syrup is concentrated in a series of evaporators, after which further water is removed. The resulting supersaturated
In physical chemistry, supersaturation occurs with a solution when the concentration of a solute exceeds the concentration specified by the value of solubility at equilibrium. Most commonly the term is applied to a solution of a solid in a liqu ...
solution is seeded with sugar crystals, facilitating crystal formation and drying.[ ]Molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...
is a by-product of the process and the fiber from the stems, known as bagasse,[ is burned to provide energy for the sugar extraction process. The crystals of raw sugar have a sticky brown coating and either can be used as they are, can be bleached by ]sulfur dioxide
Sulfur dioxide (IUPAC-recommended spelling) or sulphur dioxide (traditional Commonwealth English) is the chemical compound with the formula . It is a toxic gas responsible for the odor of burnt matches. It is released naturally by volcanic activ ...
, or can be treated in a carbonatation process to produce a whiter product.[ About of irrigation water is needed for every of sugar produced.
]
Sugar beet
In 2020, global production of sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together wi ...
s was 253 million tonnes, led by Russia with 13% of the world total (table).
The sugar beet became a major source of sugar in the 19th century
The 19th (nineteenth) century began on 1 January 1801 ( MDCCCI), and ended on 31 December 1900 ( MCM). The 19th century was the ninth century of the 2nd millennium.
The 19th century was characterized by vast social upheaval. Slavery was abolis ...
when methods for extracting the sugar became available. It is a biennial plant
A biennial plant is a flowering plant that, generally in a temperate climate, takes two years to complete its biological life cycle.
Life cycle
In its first year, the biennal plant undergoes primary growth, during which its vegetative structures ...
, a cultivated variety of '' Beta vulgaris'' in the family Amaranthaceae, the tuberous root of which contains a high proportion of sucrose. It is cultivated as a root crop in temperate regions with adequate rainfall and requires a fertile soil. The crop is harvested mechanically in the autumn and the crown of leaves and excess soil removed. The roots do not deteriorate rapidly and may be left in the field for some weeks before being transported to the processing plant where the crop is washed and sliced, and the sugar extracted by diffusion. Milk of lime
Limewater is the common name for a saturated aqueous solution of calcium hydroxide. Calcium hydroxide, Ca(OH)2, is sparsely soluble at room temperature in water (1.5 g/L at 25 °C). "Pure" (i.e. less than or fully saturated) limewater i ...
is added to the raw juice with calcium carbonate. After water is evaporated by boiling the syrup under a vacuum, the syrup is cooled and seeded with sugar crystals. The white sugar that crystallizes can be separated in a centrifuge and dried, requiring no further refining.[
]
Refining
Refined sugar is made from raw sugar that has undergone a refining
{{Unreferenced, date=December 2009
Refining (also perhaps called by the mathematical term affining) is the process of purification of a (1) substance or a (2) form. The term is usually used of a natural resource that is almost in a usable form, b ...
process to remove the molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...
. Raw sugar is sucrose which is extracted from sugarcane or sugar beet
A sugar beet is a plant whose root contains a high concentration of sucrose and which is grown commercially for sugar production. In plant breeding, it is known as the Altissima cultivar group of the common beet (''Beta vulgaris''). Together wi ...
. While raw sugar can be consumed, the refining process removes unwanted tastes and results in refined sugar or white sugar.
The sugar may be transported in bulk to the country where it will be used and the refining process often takes place there. The first stage is known as affination and involves immersing the sugar crystals in a concentrated syrup that softens and removes the sticky brown coating without dissolving them. The crystals are then separated from the liquor and dissolved in water. The resulting syrup is treated either by a carbonatation or by a phosphatation process. Both involve the precipitation of a fine solid in the syrup and when this is filtered out, many of the impurities are removed at the same time. Removal of color is achieved by using either a granular activated carbon
Activated carbon, also called activated charcoal, is a form of carbon commonly used to filter contaminants from water and air, among many other uses. It is processed (activated) to have small, low-volume pores that increase the surface area avail ...
or an ion-exchange resin. The sugar syrup is concentrated by boiling and then cooled and seeded with sugar crystals, causing the sugar to crystallize out. The liquor is spun off in a centrifuge and the white crystals are dried in hot air and ready to be packaged or used. The surplus liquor is made into refiners' molasses.
The International Commission for Uniform Methods of Sugar Analysis The International Commission for Uniform Methods of Sugar Analysis (ICUMSA) is an international standards body
A standards organization, standards body, standards developing organization (SDO), or standards setting organization (SSO) is an organi ...
sets standards for the measurement of the purity of refined sugar, known as ICUMSA numbers; lower numbers indicate a higher level of purity in the refined sugar.
Refined sugar is widely used for industrial needs for higher quality. Refined sugar is purer (ICUMSA below 300) than raw sugar (ICUMSA over 1,500). The level of purity associated with the colors of sugar, expressed by standard number ICUMSA, the smaller ICUMSA numbers indicate the higher purity of sugar.
Forms and uses
Crystal size
* Coarse-grain sugar
Sucrose, a disaccharide, is a sugar composed of glucose and fructose subunits. It is produced naturally in plants and is the main constituent of white sugar. It has the molecular formula .
For human consumption, sucrose is extracted and refine ...
, also known as sanding sugar, composed of reflective crystals with grain size of about 1 to 3 mm, similar to kitchen salt. Used atop baked products and candies, it will not dissolve when subjected to heat and moisture.
* Granulated sugar (about 0.6 mm crystals), also known as table sugar or regular sugar, is used at the table, to sprinkle on foods and to sweeten hot drinks (coffee and tea), and in home baking to add sweetness and texture to baked products (cookies and cakes) and desserts (pudding and ice cream). It is also used as a preservative to prevent micro-organisms from growing and perishable food from spoiling, as in candied fruits, jams, and marmalades.
* Milled sugars are ground to a fine powder. They are used for dusting foods and in baking and confectionery.
** Caster sugar, sold as "superfine" sugar in the United States, with grain size of about 0.35 mm
** Powdered sugar, also known as confectioner's sugar or icing sugar, available in varying degrees of fineness (e.g., fine powdered or 3X, very fine or 6X, and ultra-fine or 10X). The ultra-fine variety (sometimes called 10X) has grain size of about 0.060 mm, that is about ten times smaller than granulated sugar.
** Snow powder
Powdered sugar, also called confectioners' sugar, or icing sugar, is a finely ground sugar produced by milling granulated sugar into a powdered state. It usually contains between 2% and 5% of an anti-caking agent – such as corn starch, ...
, a non-melting form of powdered sugar usually consisting of glucose, rather than sucrose.
* Screened sugars are crystalline products separated according to the size of the grains. They are used for decorative table sugars, for blending in dry mixes and in baking and confectionery.[
]
Shapes
* Sugar cubes (sometimes called sugar lumps) are white or brown granulated sugars lightly steamed and pressed together in block shape. They are used to sweeten drinks.[
* Sugarloaf was the usual cone-form in which refined sugar was produced and sold until the late 19th century. This shape is still in use in Germany (for preparation of '' Feuerzangenbowle'') as well as Iran and Morocco.
]
Brown sugars
Brown sugars are granulated sugars, either containing residual molasses, or with the grains deliberately coated with molasses to produce a light- or dark-colored sugar. They are used in baked goods, confectionery, and toffees.[ Their darkness is due to the amount of molasses they contain. They may be classified based on their darkness or country of origin. For instance:]
* Light brown, with little content of molasses (about 3.5%)
* Dark brown, with higher content of molasses (about 6.5%)
* Non-centrifugal cane sugar, unrefined and hence very dark cane sugar obtained by evaporating water from sugarcane juice, such as:
** Panela, also known as rapadura, chancaca, piloncillo.
** Some varieties of muscovado, also known as Barbados sugar. Other varieties are partially refined by centrifugation or by using a spray dryer
Spray or spraying commonly refer to:
* Spray (liquid drop)
** Aerosol spray
** Blood spray
** Hair spray
** Nasal spray
** Pepper spray
** PAVA spray
** Road spray or tire spray, road debris kicked up from a vehicle tire
** Sea spray, refers to ...
.
** Some varieties of jaggery
Jaggery is a traditional non-centrifugal cane sugar consumed in the Indian Subcontinent, Southeast Asia, and Africa. It is a concentrated product of cane juice and often date or palm sap without separation of the molasses and crystals, and can ...
. Other varieties are produced from date fruits or from palm sap, rather than sugarcane juice.
Liquid sugars
* Honey
Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...
, mainly containing unbound molecules of fructose and glucose, is a viscous liquid produced by bees by digesting floral nectar
Nectar is a sugar-rich liquid produced by plants in glands called nectaries or nectarines, either within the flowers with which it attracts pollinating animals, or by extrafloral nectaries, which provide a nutrient source to animal mutualists ...
.
* Syrups are thick, viscous liquids consisting primarily of a solution of sugar in water. They are used in the food processing of a wide range of products including beverages, hard candy, ice cream, and jams
Jams or JAMS may refer to:
*Plural form of jam, a type of fruit preserve
*Jams (clothing line)
*JAMS (organization), United States organization that provides alternative dispute resolution services
*The JAMs, former name of The KLF, a British band ...
.[
** Syrups made by dissolving granulated sugar in water are sometimes referred to as liquid sugar. A liquid sugar containing 50% sugar and 50% water is called simple syrup.
** Syrups can also be made by reducing naturally sweet juices such as cane juice, or maple sap.
** ]Corn syrup
Corn syrup is a food syrup which is made from the starch of corn (called maize in many countries) and contains varying amounts of sugars: glucose, maltose and higher oligosaccharides, depending on the grade. Corn syrup is used in foods to softe ...
is made by converting corn starch
Corn starch, maize starch, or cornflour (British English) is the starch derived from corn (maize) grain. The starch is obtained from the endosperm of the kernel. Corn starch is a common food ingredient, often used to thicken sauces or sou ...
to sugars (mainly maltose and glucose).
** High-fructose corn syrup (HFCS), is produced by further processing corn syrup to convert some of its glucose into fructose.
** Inverted sugar syrup, commonly known as invert syrup or invert sugar, is a mixture of two simple sugars—glucose and fructose—that is made by heating granulated sugar in water. It is used in breads, cakes, and beverages for adjusting sweetness, aiding moisture retention and avoiding crystallization of sugars.[
* ]Molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...
and treacle are obtained by removing sugar from sugarcane or sugar beet juice, as a byproduct of sugar production. They may be blended with the above-mentioned syrups to enhance sweetness and used in a range of baked goods and confectionery including toffees and licorice.[
** Blackstrap molasses, also known as black treacle, has dark color, relatively small sugar content and strong flavour. It is sometimes added to animal feed, or processed to produce rum, or ethanol for fuel.
** Regular molasses and golden syrup treacle have higher sugar content and lighter color, relative to blackstrap.
* In winemaking, fruit sugars are converted into alcohol by a ]fermentation
Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...
process. If the must
Must (from the Latin ''vinum mustum'', "young wine") is freshly crushed fruit juice (usually grape juice) that contains the skins, seeds, and stems of the fruit. The solid portion of the must is called pomace and typically makes up 7–23% of t ...
formed by pressing the fruit has a low sugar content, additional sugar may be added to raise the alcohol content of the wine in a process called chaptalization. In the production of sweet wines, fermentation may be halted before it has run its full course, leaving behind some residual sugar that gives the wine its sweet taste.
Other sweeteners
* Low-calorie sweeteners are often made of maltodextrin with added sweeteners. Maltodextrin is an easily digestible synthetic polysaccharide
Polysaccharides (), or polycarbohydrates, are the most abundant carbohydrates found in food. They are long chain polymeric carbohydrates composed of monosaccharide units bound together by glycosidic linkages. This carbohydrate can react with wa ...
consisting of short chains of three or more glucose molecules and is made by the partial hydrolysis of starch. Strictly, maltodextrin is not classified as sugar as it contains more than two glucose molecules, although its structure is similar to maltose
}
Maltose ( or ), also known as maltobiose or malt sugar, is a disaccharide formed from two units of glucose joined with an α(1→4) bond. In the isomer isomaltose, the two glucose molecules are joined with an α(1→6) bond. Maltose is the two- ...
, a molecule composed of two joined glucose molecules.
* Polyols are sugar alcohols and are used in chewing gums where a sweet flavor is required that lasts for a prolonged time in the mouth.
* Several different kinds of zero-calorie artificial sweeteners may be also used as sugar substitutes.
Consumption
In most parts of the world, sugar is an important part of the human diet, making food more palatable and providing food energy. After cereals and vegetable oils, sugar derived from sugarcane and beet provided more kilocalories per capita per day on average than other food groups. In 1750 the average Briton got 72 calories a day from sugar. In 1913 this had risen to 395. In 2015 it still provided around 14% of the calories in British diets. According to one source, per capita consumption of sugar in 2016 was highest in the United States, followed by Germany and the Netherlands.
Nutrition and flavor
Brown and white granulated sugar are 97% to nearly 100% carbohydrates, respectively, with less than 2% water, and no dietary fiber, protein or fat (table). Brown sugar contains a moderate amount of iron (15% of the Reference Daily Intake in a 100 gram amount, see table), but a typical serving of 4 grams (one teaspoon), would provide 15 calorie
The calorie is a unit of energy. For historical reasons, two main definitions of "calorie" are in wide use. The large calorie, food calorie, or kilogram calorie was originally defined as the amount of heat needed to raise the temperature of on ...
s and a negligible amount of iron or any other nutrient. Because brown sugar contains 5–10% molasses
Molasses () is a viscous substance resulting from refining sugarcane or sugar beets into sugar. Molasses varies in the amount of sugar, method of extraction and age of the plant. Sugarcane molasses is primarily used to sweeten and flavour foods ...
reintroduced during processing, its value to some consumers is a richer flavor than white sugar.
Health effects
Sugar industry funding and health information
Sugar refiners and manufacturers of sugary foods and drinks have sought to influence medical research and public health recommendations,[ with substantial and largely clandestine spending documented from the 1960s to 2016.][ The results of research on the health effects of sugary food and drink differ significantly, depending on whether the researcher has financial ties to the food and drink industry.][ A 2013 medical review concluded that "unhealthy commodity industries should have no role in the formation of national or international NCD non-communicable disease">/nowiki>non-communicable disease">non-communicable_disease.html" ;"title="/nowiki>non-communicable disease">/nowiki>non-communicable disease/nowiki> policy".][
There have been similar efforts to steer coverage of sugar-related health information in popular media, including news media and social media.][
]
Obesity and metabolic syndrome
A 2003 technical report by the World Health Organization (WHO) provides evidence that high intake of sugary drinks (including fruit juice) increases the risk of obesity by adding to overall energy intake. By itself, sugar is not a factor causing obesity and metabolic syndrome
Metabolic syndrome is a clustering of at least three of the following five medical conditions: abdominal obesity, high blood pressure, high blood sugar, high serum triglycerides, and low serum high-density lipoprotein (HDL).
Metabolic syndrome ...
, but rather – when over-consumed – is a component of unhealthy dietary behavior.[ Meta-analyses showed that excessive consumption of sugar-sweetened beverages increased the risk of developing type 2 diabetes and ]metabolic syndrome
Metabolic syndrome is a clustering of at least three of the following five medical conditions: abdominal obesity, high blood pressure, high blood sugar, high serum triglycerides, and low serum high-density lipoprotein (HDL).
Metabolic syndrome ...
– including weight gain and obesity – in adults and children.
Hyperactivity
A 2019 meta-analysis found that sugar consumption does not improve mood, but can lower alertness and increase fatigue within an hour of consumption. Some studies report evidence of causality
Causality (also referred to as causation, or cause and effect) is influence by which one event, process, state, or object (''a'' ''cause'') contributes to the production of another event, process, state, or object (an ''effect'') where the cau ...
between high consumption of refined sugar and hyperactivity. One review of low-quality studies of children consuming high amounts of energy drinks showed association with higher rates of unhealthy behaviors, including smoking and excessive alcohol use, and with hyperactivity and insomnia, although such effects could not be specifically attributed to sugar over other components of those drinks such as caffeine.
Tooth decay
The 2003 WHO report stated that "Sugars are undoubtedly the most important dietary factor in the development of dental caries".[ A review of human studies showed that the incidence of caries is lower when sugar intake is less than 10% of total energy consumed.
]
Nutritional displacement
The " empty calories" argument states that a diet high in added (or 'free') sugars will reduce consumption of foods that contain essential nutrient
A nutrient is a substance used by an organism to survive, grow, and reproduce. The requirement for dietary nutrient intake applies to animals, plants, fungi, and protists. Nutrients can be incorporated into cells for metabolic purposes or excret ...
s. This nutrient displacement occurs if sugar makes up more than 25% of daily energy intake, a proportion associated with poor diet quality and risk of obesity. Displacement may occur at lower levels of consumption.
Recommended dietary intake
The WHO recommends that both adults and children reduce the intake of free sugars to less than 10% of total energy intake, and suggests a reduction to below 5%. "Free sugars" include monosaccharides and disaccharides added to foods, and sugars found in fruit juice and concentrates, as well as in honey and syrups. According to the WHO, " ese recommendations were based on the totality of available evidence reviewed regarding the relationship between free sugars intake and body weight (low and moderate quality evidence) and dental caries (very low and moderate quality evidence)."
On 20 May 2016, the U.S. Food and Drug Administration announced changes to the Nutrition Facts panel displayed on all foods, to be effective by July 2018. New to the panel is a requirement to list "added sugars" by weight and as a percent of Daily Value (DV). For vitamins and minerals, the intent of DVs is to indicate how much should be consumed. For added sugars, the guidance is that 100% DV should not be exceeded. 100% DV is defined as 50 grams. For a person consuming 2000 calories a day, 50 grams is equal to 200 calories and thus 10% of total calories—the same guidance as the WHO. To put this in context, most 355 mL (12 US fl oz) cans of soda contain 39 grams of sugar. In the United States, a government survey on food consumption in 2013–2014 reported that, for men and women aged 20 and older, the average total sugar intakes—naturally occurring in foods and added—were, respectively, 125 and 99 g/day.
Measurements
Various culinary sugars have different densities due to differences in particle size and inclusion of moisture.
Domino Sugar gives the following weight to volume conversions (in United States customary units
United States customary units form a system of measurement units commonly used in the United States and U.S. territories since being standardized and adopted in 1832. The United States customary system (USCS or USC) developed from English units ...
):
* Firmly packed brown sugar 1 lb = 2.5 cups (or 1.3 L per kg, 0.77 kg/L)
* Granulated sugar 1 lb = 2.25 cups (or 1.17 L per kg, 0.85 kg/L)
* Unsifted confectioner's sugar 1 lb = 3.75 cups (or 2.0 L per kg, 0.5 kg/L)
The "Engineering Resources – Bulk Density Chart" published in ''Powder and Bulk'' gives different values for the bulk densities:
* Beet sugar 0.80 g/mL
* Dextrose sugar 0.62 g/mL ( = 620 kg/m^3)
* Granulated sugar 0.70 g/mL
* Powdered sugar 0.56 g/mL
Society and culture
Manufacturers of sugary products, such as soft drinks and candy, and the Sugar Research Foundation have been accused of trying to influence consumers and medical associations in the 1960s and 1970s by creating doubt about the potential health hazards of sucrose overconsumption, while promoting saturated fat
A saturated fat is a type of fat in which the fatty acid chains have all single bonds. A fat known as a glyceride is made of two kinds of smaller molecules: a short glycerol backbone and fatty acids that each contain a long linear or branched c ...
as the main dietary risk factor in cardiovascular disease
Cardiovascular disease (CVD) is a class of diseases that involve the heart or blood vessels. CVD includes coronary artery diseases (CAD) such as angina and myocardial infarction (commonly known as a heart attack). Other CVDs include stroke, h ...
s. In 2016, the criticism led to recommendations that diet policymakers emphasize the need for high-quality research that accounts for multiple biomarkers on development of cardiovascular diseases.[
]
Gallery
File:Sa brownsugar.jpg, Brown sugar crystals
File:Vollrohrzucker Dattelpalme.JPG, Whole date sugar
File:Vollrohrzucker grau.JPG, Whole cane sugar (grey), vacuum-dried
File:Vollrohrzucker braun.JPG, Whole cane sugar (brown), vacuum-dried
File:Raw sugar closeup.jpg, alt=raw sugar closeup, Raw crystals of unrefined, unbleached sugar
See also
* Barley sugar
* Holing cane
* List of unrefined sweeteners
* Rare sugar
A rare sugar is a sugar that occurs in limited quantities in nature. Rare sugars can be made using enzymes, choosing which enzymes to use if you know the substrate can be aided by the Izumoring-strategy.
Specific examples of rare sugars are:
* ...
* Sugar plantations in the Caribbean
* Glycomics
References
Further reading
*
*
* Frankopan, Peter, '' The Silk Roads: A New History of the World'', 2016, Bloomsbury,
*
* Strong, Roy (2002), ''Feast: A History of Grand Eating'', Jonathan Cape,
External links
Sugar
at the National Health Service
{{Authority control
Carbohydrates
Excipients
Indian inventions