Sugar
Refined sweetener commonly used in packaged foods. Sugar is a crystalline, white, odorless food ingredient used primarily for sweetness. It dissolves easily in water and provides quick energy. Sugar also plays a functional role in texture, preservation, and color development in food products.
â What Is Sugar?
Sugar is a carbohydrate derived from sugarcane or sugar beet. It is primarily composed of sucrose. Sugar provides sweetness and texture to food products. It dissolves easily and enhances taste. Widely used in beverages and processed foods.
đ¯ Why Is It Used?
Sugar is used to provide sweetness and palatability. It enhances flavour and mouthfeel. Used in bakery, confectionery, and beverages. Supports fermentation in some foods. Improves consumer acceptability.
â Benefits
Provides quick energy.
Improves taste of foods.
Supports texture in baked goods.
Plays a role in food preservation in some cases.
Widely accepted sweetening agent.
â ī¸ Side Effects
Excess intake linked to obesity and metabolic disorders.
High consumption may increase dental issues.
Added sugar intake should be controlled.
Low nutritional value beyond energy.
Moderation is strongly recommended.
đ FSSAI Guidelines
Permitted as a basic food ingredient under FSSAI regulations Must comply with standards for sugar purity and quality Artificial coloring or non-permitted additives are restricted Mandatory declaration in ingredient list Added sugar must be clearly declared in packaged foods
đ Daily Limit
Added sugar intake should be limited. Less than 25 grams per day is commonly recommended. Dietary moderation is advised.
Disclaimer: This information is for educational purposes only. Consult with healthcare professionals for personalized dietary advice.