Sugar

Sugar is a sweet‑tasting, crystalline substance that is a fundamental carbohydrate. It is primarily derived from plant sources and exists in several forms, with sucrose, glucose, and fructose being the most common. Chemically, sugar belongs to a category known as saccharides. It is highly soluble in water and provides a quick source of energy for the human body.

Origin

Sugar is naturally occurring, primarily extracted from sugar cane and sugar beet plants. It can also be found in fruits, vegetables, and other plants in the form of glucose and fructose. The production process generally involves extracting the juice from these plants, purifying it, and then crystallizing it to form the white granules commonly known as table sugar.

Characteristics

Sugar is widely used in food for several reasons:

• Sweetness: Enhances the flavour of foods and beverages.
• Preservation: Extends the shelf life of products by inhibiting microbial growth.
• Texture: Contributes to the mouthfeel and texture of food, such as in baked goods.
• Fermentation: Acts as a substrate for yeast in fermentation processes.
• Colour and Appearance: Aids in browning and caramelization during cooking.

Uses in Ultra‑Processed Foods

In ultra‑processed foods, sugar plays various roles:

• Flavour Enhancement: Sugar's primary role is to improve the taste profile of foods, making them more palatable and appealing to consumers.
• Preservation: It helps extend the shelf life of products like jams, jellies, and certain baked goods by reducing water activity, which inhibits microbial growth.
• Texture and Volume: In baked goods, sugar contributes to the structure by incorporating air into the dough during creaming, leading to a lighter, fluffier product.
• Colour and Browning: During cooking, sugar undergoes Maillard reactions and caramelization, which enhance the colour and flavour of products like breads, cookies, and roasted items.
• Fermentation: In products like bread, beer, and yogurt, sugar is necessary for the fermentation process, feeding yeast and bacteria to produce carbon dioxide and alcohol or acids.
• Stabilization and Bulk: In products like ice cream, sugar helps to control the freezing point, contributing to a smoother texture. It also adds bulk to food items without contributing to structure.

Health Considerations

While sugar can be part of a balanced diet, excessive consumption is associated with several health risks:

• Weight Gain and Obesity: High intake of sugary foods and beverages can lead to an increased caloric intake, promoting weight gain and obesity.
• Dental Problems: Sugars are a primary factor in the development of dental caries (cavities).
• Metabolic Syndrome: Excessive sugar consumption is linked to insulin resistance, type 2 diabetes, and metabolic syndrome.
• Cardiovascular Disease: Diets high in added sugars can increase the risk of heart disease by contributing to obesity, inflammation, and higher levels of triglycerides and blood pressure.
• Fatty Liver Disease: Excessive fructose consumption is associated with non‑alcoholic fatty liver disease.

References

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