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Sugar is a vital ingredient in the global food and beverage industry, primarily in the form of sucrose, which is a crystalline sweetener derived from sugarcane and sugar beets. This versatile compound is not only responsible for imparting sweetness but also plays a crucial role in food preservation, fermentation, and enhancing other flavors. With the ability to dissolve effortlessly in water and its availability in different forms, sugar has established its significance in food processing, culinary applications, and catering to B2B sectors.
Key Features
| Features | Description |
|---|---|
| Source | Derived from sugarcane (Saccharum officinarum) and sugar beets (Beta vulgaris). |
| Sugar Content | Sugarcane contains 7% to 18% sugar by weight; sugar beets contain 8% to 22% sugar by weight. |
| Calories | Yields 3.94 calories per gram. |
| Solubility | Easily dissolves in water, making it perfect for a wide range of food applications. |
| Purity | High level of purity, suitable for industrial processes. |
| Uses | Widely used in beverages, baked goods, confectionery, and various food products. |
| Attributes | Description |
|---|---|
| Chemical Composition | C12H22O11 (Sucrose) |
| Form | Crystalline powder or syrup. |
| Color | Colorless to white, depending on the refinement process. |
| Packaging | Available in bulk, bags, or custom packaging options. |
| Storage Conditions | Store in a cool, dry place away from moisture and contaminants. |
| Shelf Life | Indefinite when stored properly. |
*Disclaimer: The above description has been AI-generated and has not been audited or verified for accuracy. It is recommended to verify product details independently before making any purchasing decisions.
Country Of Origin: India
ugar, any of numerous sweet, colourless, water-soluble compounds present in the sap of seed plants and the milk of mammals and making up the simplest group of carbohydrates. The most common sugar is sucrose, a crystalline tabletop and industrial sweetener used in foods and beverages.Sucrose is found in almost all plants, but it occurs at concentrations high enough for economic recovery only in sugarcane (Saccharum officinarum) and sugar beets (Beta vulgaris). The former is a giant grass growing in tropical and subtropical areas; the latter is a root crop growing in temperate zones. Sugarcane ranges from 7 to 18 percent sugar by weight, while sugar beets are from 8 to 22 percent sugar by weight. Sucrose from either source (or from two relatively minor sources, the sugar maple tree and the date palm) is the same molecule, yielding 3.94 calories per gram as do all carbohydrates.
