Granulated sugar, commonly referred to as sugar pieces, is a widely used sweetening agent extracted primarily from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris). This crystalline substance is characterized by its fine, white granules, which can range in size but are typically uniform. Granulated sugar is known for its sweet taste, versatility, and ability to enhance flavors in food and beverages.
Nutrition Facts
- Calories per 100g: Approximately 387 kcal
- Calories per serving (1 teaspoon, ~4g): Approximately 16 kcal
- Carbohydrates: 100g (all from sugars)
- Fat: 0g
- Protein: 0g
Granulated sugar is devoid of essential nutrients and is often referred to as "empty calories," meaning it provides energy without significant vitamins or minerals.
Chemical Composition and Structure
Granulated sugar is predominantly composed of sucrose, a disaccharide formed from the combination of glucose and fructose. Its molecular formula is C₁₂H₂₂O₁₁. Sucrose's structure consists of a glycosidic bond between the anomeric carbon of glucose and the hydroxyl group of fructose, resulting in a sweet flavor profile. The hydrolysis of sucrose in the presence of acid or enzymes can yield its constituent monosaccharides.
Physical Properties
- Appearance: White, crystalline granules, ranging from fine to medium-sized.
- Taste: Sweet, with a sweetness intensity measured at about 1.0 (compared to fructose, which has a sweetness intensity of 1.5).
- Solubility: Highly soluble in water, with a solubility of approximately 2000g/L at 25°C.
- Melting Point: Begins to caramelize at approximately 160°C (320°F) and fully melts around 186°C (367°F).
- Moisture Content: Typically low (around 0.1%), contributing to its shelf stability.
Production Process
The production of granulated sugar involves several key steps:
Harvesting: Sugarcane is mechanically or manually harvested, while sugar beets are uprooted and transported to processing facilities.
Juice Extraction: The harvested cane or beets are crushed to extract the juice, which contains sucrose.
Purification: The extracted juice is clarified using heat and lime to remove impurities and suspended solids.
Concentration: The clarified juice is evaporated to concentrate the sugar solution.
Crystallization: The concentrated syrup is cooled, allowing sucrose to crystallize. This process may involve seeding with sugar crystals to promote uniform crystallization.
Separation: The sugar crystals are separated from the molasses through centrifugation.
Drying: The separated sugar crystals are dried to remove residual moisture, resulting in granulated sugar.
Applications
- Medical: Used in pharmaceutical formulations to mask unpleasant tastes in syrups and suspensions; can also act as a preservative in certain medicinal products.
- Food: Predominantly used as a sweetener in baked goods, candies, beverages, and sauces; acts as a preservative in jams and jellies, and contributes to the texture and browning of baked products.
Environmental and Safety Considerations
The cultivation and production of granulated sugar can lead to several environmental concerns, including deforestation for land use, high water consumption in irrigation, and the application of pesticides and fertilizers that may contaminate water sources. Sustainable practices, such as organic farming and responsible water management, are increasingly being adopted to mitigate these impacts.
Granulated sugar is generally regarded as safe for consumption when consumed in moderation. However, excessive intake can contribute to various health issues, including obesity, type 2 diabetes, and dental caries. It is advisable to limit added sugars in the diet, aligning with health guidelines.
Granulated sugar 
