tbl. sugar
Pure carbohydrate providing 4 kilocalories per gram; contains no fiber, vitamins, or minerals in significant quantities. Rapid absorption leads to quick blood glucose elevation.
About
Table sugar, or granulated sugar, is a refined carbohydrate produced primarily from sugar cane (Saccharum officinarum) or sugar beet (Beta vulgaris subsp. vulgaris). The production process involves extracting juice from the raw plant material, purifying it through filtration and crystallization, and drying to produce uniform white crystals composed of 99.9% sucrose. Table sugar is characterized by fine, uniform granules, a sweet flavor profile with no perceivable aftertaste, and complete solubility in water.
The standardized crystalline form is odorless, with a melting point of 160°C (320°F). It serves as the baseline sweetener against which all other sweeteners are measured, with a relative sweetness value of 1.0. Most commercial table sugar in Western markets comes from sugar cane, while European and North American beet sugar production is significant.
Culinary Uses
Table sugar is the primary sweetening agent across global cuisines, used in both sweet and savory applications. It appears in baked goods, beverages, confectionery, preserves, and as a finishing sweetener for dishes. In cooking, sugar serves multiple functions beyond sweetening: it caramelizes to create color and depth of flavor, acts as a preservative in jams and pickles, provides structure in cakes and cookies through interactions with fat and protein, and balances acidity in sauces and dressings. It is essential in yeast fermentation and meringues. Table sugar's neutral profile makes it versatile across cuisines, from French patisserie to Asian stir-fries.