.5 cups white sugar
White sugar is primarily carbohydrate (99.8% sucrose by weight) and provides approximately 4 calories per gram, with negligible micronutrients. It is a simple sugar that raises blood glucose rapidly and provides no fiber, protein, or significant vitamins and minerals.
About
White sugar, or granulated sugar, is a refined crystalline disaccharide (sucrose) extracted primarily from sugarcane (Saccharum officinarum) or sugar beets (Beta vulgaris subsp. vulgaris). The production process involves crushing the plant material, extracting the juice, purifying it through carbonation and filtration, concentrating by evaporation, and finally crystallizing the sucrose. The resulting white crystals are uniform in size and appearance, with a sweet taste and neutral flavor profile that does not impart color or distinct flavor to foods.
White sugar is the most common form of sugar used in baking and cooking worldwide. It dissolves readily in liquids and solids, making it versatile for applications ranging from sweetening beverages to creating structure in cakes and cookies.
Culinary Uses
White sugar is fundamental to baking and pastry work, where it creams with fats to create air incorporation for light, tender cakes and cookies. It is used in sauces, syrups, and glazes to provide sweetness and depth of flavor, and serves as a preservative in jams and canned goods through osmotic action. In beverages, it dissolves quickly to sweeten teas, coffees, cocktails, and soft drinks. It is also employed as a seasoning agent in savory dishes, particularly in Asian cuisines and American barbecue rubs, where it balances acidity and heat.