Why is sugar used?

Sweetening agent: Sugar is primarily used to add sweetness to food and beverages. It provides a pleasant taste that is desired by many people.

Preserving: Sugar plays a role in preserving food by inhibiting the growth of microorganisms. The high concentration of sugar in jams, jellies, and candies creates an environment that is too harsh for most bacteria and molds to survive.

Texture: Sugar can affect the texture of food and beverages. For example, it can provide a crispiness to cookies, a chewiness to candies, and a smoothness to syrups.

Browning: Sugar undergoes a chemical reaction called caramelization when heated, which produces a brown color and a characteristic flavor. This browning reaction is responsible for the color of baked goods such as cookies, cakes, and breads.

Fermentation: Sugar is a primary ingredient in the fermentation process, where microorganisms convert sugar into alcohol, carbon dioxide, and other byproducts. Fermentation is used in the production of beer, wine, bread, and yogurt, among other products.

Energy source: Sugar is a source of carbohydrates, which provide energy to the body. This is why sugary foods and beverages can give a quick energy boost.

Sugar consumption should be moderated as part of a balanced diet to minimize potential health risks associated with excessive sugar intake, such as weight gain, dental problems, and increased risk of chronic diseases.