What is sugar?

Sugar is a natural plant-based ingredient that has formed a part of our diet for millennia, with evidence of its use dating back over 5,000 years. Sugar is found in almost everything we eat, but it takes different forms.  

This blog explains what sugar is and the different types of sugar.  

Sugar, in its most common form, is sucrose, a carbohydrate. Sucrose is a disaccharide, which means it is composed of two simpler sugar molecules. In the case of sucrose, these molecules are glucose and fructose. Both glucose and fructose are monosaccharides, the simplest form of sugar, made up of a single sugar molecule. When these monosaccharides bond to form a disaccharide like sucrose, they create a more complex sugar that requires digestion to break down into its individual components. 

The two sugar molecules are linked by a glycosidic bond, a type of chemical bond that forms between two monosaccharides through a dehydration reaction, where a water molecule is removed. This bond holds the glucose and fructose molecules together. When sucrose is consumed, it is broken down in the digestive system by enzymes, releasing the individual sugars. 

Glucose (C₆H₁₂O₆) is a six-carbon sugar that is essential for energy production. It is absorbed directly into the bloodstream and used by cells throughout the body, particularly the brain, which relies heavily on glucose for fuel. 

Fructose (C6H1206) is another six-carbon sugar that is metabolised in the liver. While it can be converted into glucose for immediate energy, excessive fructose can also be stored as fat. 

Sugars are a vital source of energy that we all need to survive. As a carbohydrate, sucrose provides an important energy source for the body. The human brain, for example, requires about 130g of glucose^1,2 per day to meet its basic energy demands. This shows just how important sugars like sucrose are in maintaining the body’s essential functions. 

While sucrose is one of the most common sugars in our diet, it’s just one of many types of sugar. Each sugar has unique properties, functions, and roles in both the human body and the food industry. Let’s explore the different types of sugar and what sets them apart. 

There are different types of sugar, each with unique characteristics: 

Glucose 

The simplest sugar, glucose is the body’s main energy source. Found in fruits, vegetables, and honey, it is absorbed by the bloodstream for immediate use and fuels vital functions from brain activity to muscle movement.³ 

Fructose 

Known as ‘fruit sugar’, fructose is naturally sweeter than glucose and is found in fruits and honey. It is metabolised in the liver where it is converted to energy or stored as fat.⁴ 

Sucrose 

Sucrose, commonly called ‘table sugar’, is naturally present in many plants and is primarily extracted from sugarcane and sugar beet. After being purified and processed, it becomes the white, granulated sugar widely used in baking and for sweetening beverages. 

Lactose 

The ‘milk sugar’, lactose is a disaccharide made of glucose and galactose. It’s naturally present in milk and dairy products. The enzyme lactase helps the body to digest lactose. 

Maltose 

Maltose, or ‘malt sugar’, consists of two glucose units linked by a glycosidic bond. It’s created during the breakdown of starches, often seen in brewing beer. Maltose has a mild sweetness and adds a malty flavour to food and beverages.  

Invert sugar 

Invert sugar is a 1:1 mix of glucose and fructose, created by splitting sucrose. The result is a syrup that’s sweeter than regular table sugar and dissolves easily, making it ideal for confectionery and beverages where a smooth texture and enhanced sweetness are needed. 

This diverse range of sugars offers not only varying levels of sweetness but also different functional benefits, from enhancing flavour and texture to providing a quick release of energy. 

In the sugar industry, syrups can be by products, the valuable substances that are left after the extraction of pure sugar from sugarcane, such as molasses. Or syrups manufactured from raw and refined sugars, such as invert sugar syrups. These syrups include golden syrup and black treacle, which are rich in inverted sugar and sucrose and, in the case of black treacle, molasses. Golden syrup is a thick, amber-coloured product with a distinctive mellow taste; black treacle is a darker syrup with a more robust flavour.  

Ragus manufactures five pure sugar syrup ingredients: golden syrup, black treacle, liquid sugar, cane molasses  and invert sugar syrup. Each of these ingredients is tailored to meet the diverse needs of the food and beverage and pharmaceutical industries. 

Beyond syrups, sugar is also available in the form of crystals, or crystalline sugars. These are dry, granulated sugars with distinct colours and flavours, influenced by their source (sugar beet or sugarcane), processing and varying levels of molasses. These are produced through specific methods that give each type its unique characteristics and determine their best use in food applications, from baking to sweetening beverages. 

It’s important to distinguish between naturally occurring sugars, found in fruits, vegetables, and dairy, and added sugars, which are introduced during food processing. Recognising this difference helps us better understand their varied roles in the food industry. 

Next, let’s delve into the different types of crystalline sugars and explore what makes each of them unique. 

Soft brown light sugar, dark soft brown sugar, light cane muscovado sugar, dark cane muscovado sugar and demerara sugar are essentially variations of sucrose with additional ingredients. These crystallines are either made from sugarcane and less refined and retain more molasses from the sugarcane extract, or refined white sugar from sugarcane or sugar beet with the molasses added back in.  

They range in colour from amber to gold to dark brown and have a wide variety of tastes, colours, textures and structures, making them ideal for many different food and beverage applications. 

Sugar is more than just a sweetener; it’s a versatile ingredient with a range of functional properties that food and beverage and pharmaceutical brands require for many applications. From adding flavour and texture to aiding preservation and enhancing volume, each type of sugar or sugar product offers specific benefits.  

At Ragus, we specialise in high quality pure sugars and syrups, from raw cane sugar to glucose-sugar syrup blends, sourcing responsibly grown and processed primary cane and beet sugars from around the world. 

To learn more about our products, contact our Customer Services Team. For more sugar news and updates, continue browsing SUGARTALK and follow Ragus on LinkedIn. 

References: 

1. https://sugar.ca/sugars-health/cognition#:~:text=Glucose%20is%20the%20most%20common,the%20brain%20needs%20to%20function  

2. https://www.eufic.org/en/whats-in-food/article/glucose-and-mental-performance 

3. https://www.mayoclinic.org/diseases-conditions/diabetes/symptoms-causes/syc-20371444#:~:text=Glucose%20is%20an%20important%20source,excess%20sugar%20in%20the%20blood . 

4. https://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/carbohydrates/art-20045705