Concept

Sugar

Overview

Sugar is a class of sweet-tasting, soluble carbohydrates, many of which are used in food. Simple sugars, also called monosaccharides, include glucose, fructose and galactose. Compound sugars, also called disaccharides or double sugars, are molecules made of two bonded monosaccharides; common examples are sucrose (glucose + fructose), lactose (glucose + galactose) and maltose (two molecules of glucose). White sugar is almost pure sucrose. During digestion, compound sugars are hydrolysed into simple sugars.

Longer chains of saccharides are not regarded as sugars, and are called oligosaccharides or polysaccharides. Starch is a glucose polymer found in plants – the most abundant source of energy in human food. Some other chemical substances, such as ethylene glycol, glycerol and sugar alcohols, may have a sweet taste, but are not classified as sugar.

Sugars are found in the tissues of most plants. Honey and fruits are abundant natural sources of simple sugars. Sucrose is especially concentrated in sugarcane and sugar beet, making them efficient for commercial extraction to make refined sugar. In 2016 the combined world production of those two crops was about two billion tonnes. Maltose may be produced by malting grain. Lactose is the only sugar that cannot be extracted from plants, as it occurs only in milk, including human breast milk, and in some dairy products. A cheap source of sugar is corn syrup, industrially produced by converting corn starch into sugars, such as maltose, fructose and glucose.

Sucrose is used in prepared foods (e.g., cookies and cakes), is added to commercially available ultra-processed food and beverages, and is used as a sweetener for foods (e.g., toast and cereal) and beverages (e.g., coffee and tea). Globally, on average, a person consumes about 24 kilograms (53 pounds) of sugar each year. North and South Americans consume up to 50 kg (110 lb), and Africans consume under 20 kg (44 lb).

The use of added sugar in food and beverage manufacturing is a concern for elevated calorie intake, which is associated with an increased risk of several diseases, such as obesity, diabetes and cardiovascular disorders. In 2015 the World Health Organization recommended that adults and children should reduce their intake of free sugars to less than 10% of their total energy intake, encouraging a reduction to below 5%.

Overview adapted from Wikipedia (CC BY-SA 4.0; see the article history for authors).

In the original texts

Passages from public-domain books where Sugar is discussed.

So long as the sugar was secured by evaporation in open coppers, or by passing the molasses through a layer of clay, saccharine strength and color went fairly well together. But with the invention of the vacuum-pan and the centrifugal wheel, by which the sugar is reduced through a shorter and more effective process, sugar of a certain grade of color by the Dutch standard contained a much greater degree of sweetness…
John Stuart Mill, Principles of Political Economy
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He finds that sugar plays an important part in the vital processes. Both saccharine and fatty matters are eventually oxidised in the body; and there is an accompanying evolution of heat. Sugar is the form to which sundry other compounds have to be reduced before they are available as heat-making food; and this _formation_ of sugar is carried on in the body. Not only is starch changed into sugar in the course of…
Herbert Spencer, Essays on education and kindred subjects
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_Phil._ Let us examine them in order. What think you of _tastes_—do they exist without the mind, or no? _Hyl._ Can any man in his senses doubt whether sugar is sweet, or wormwood bitter? _Phil._ Inform me, Hylas. Is a sweet taste a particular kind of pleasure or pleasant sensation, or is it not? _Hyl._ It is. _Phil._ And is not bitterness some kind of uneasiness or pain? _Hyl._ I grant it.
George Berkeley, The Works of George Berkeley. Vol. 1 of 4
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India's wants of sugar have grown and she therefore imports more sugar. But this importation does not institute a drain in the sense in which importation of foreign cloth does. Production of more sugar means more scientific agriculture, more and better machinery for crushing and refining. The sugar industry therefore stands on a different platform. Swadeshi in sugar is desirable, Swadeshi in cloth is an urgent…
Mahatma Gandhi, The Wheel of Fortune
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When those high duties were imposed, Great Britain was the sole, and she still continues to be, the principal market, to which the sugars of the British colonies could be exported. They amounted, therefore, to a prohibition, at first of claying or refining sugar for any foreign market, and at present of claying or refining it for the market which takes off, perhaps, more than nine-tenths of the whole produce. The…
Adam Smith, An Inquiry into the Nature and Causes of the Wealth of Nations
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Philosophers who discussed Sugar

George Ohsawa

Related ideas

Place in the tradition

Part of Philosophy of chemistry.

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