[[granulated sugar|

Granulated sugar, also called white sugar or table sugar, is a refined crystalline sweetener produced primarily from sugar cane (Saccharum officinarum) or sugar beets (Beta vulgaris). The production process involves extraction of juice from these plants, followed by clarification, evaporation, crystallization, and centrifugation to remove molasses, resulting in pure sucrose crystals. Granulated sugar consists of approximately 99.9% sucrose, with individual crystals that are uniform in size—typically 0.5 to 2 millimeters in diameter. The crystals are white, hard, and free-flowing, with a clean, sweet flavor profile and no discernible taste of their source material.

Granulated sugar is chemically identical regardless of whether it originates from cane or beet sources, though cane sugar is more common in tropical regions while beet sugar dominates in temperate climates. It is distinguished from other sweeteners by its crystalline structure and uniform granule size, which affect how it dissolves and incorporates into various preparations.

Granulated sugar is the most widely used sweetener in global cuisine, functioning both as a sweetening agent and as a functional ingredient in baking, confectionery, and beverage preparation. In baking, it creams with fats to incorporate air, providing structure and texture to cakes, cookies, and pastries; it also absorbs moisture, affecting browning and texture development. It is essential in candy-making, where it undergoes crystallization or caramelization depending on temperature and technique. In beverages, it dissolves readily in both hot and cold liquids. Granulated sugar also acts as a preservative in jams and compotes by osmotic action, and serves as a flavor enhancer and browning agent in savory applications such as caramelized vegetables and meat glazes.