Cane sugar

Cane sugar, commonly known as table sugar or sucrose, is a natural sweetener derived from sugar cane, a tropical grass. It consists of glucose and fructose molecules joined together. Cane sugar is characterized by its crystalline structure, sweet taste and high water solubility. It is widely used in cooking, baking and as a sweetener in beverages and various food products.

Origin

Cane sugar is of natural origin, derived mainly from sugar cane plants. The process involves harvesting the cane, extracting the juice and then purifying and crystallising it to produce granulated sugar commonly available in kitchens and food products. The extraction and purification process is simple, involving mechanical and chemical methods to isolate the sugar from other plant materials.

Characteristics and uses in the food industry

Cane sugar is used in food products for several reasons due to its unique properties:

• Sweetening: It provides a pleasant sweet taste.
• Preservation: It acts as a preservative by inhibiting the growth of microorganisms.
• Fermentation: It serves as a food source for yeast in fermentation processes.
• Texture: Contributes to the texture and flavour of baked goods and confectionery.
• Caramelization: Caramelizes when heated, adding color and flavor to foods.

Use in ultra‑processed foods

Cane sugar is widely used in ultra‑processed foods due to its versatile properties. Here are some of the main uses:

• Sweetener: Enhances the flavor profile of products such as soft drinks, candies and desserts.
• Preservative: Extends the shelf life of products such as jams, jellies and canned fruits by reducing water activity, which inhibits the growth of microorganisms.
• Texture Enhancer: Improves the texture and consistency of products such as ice creams, pastries and confectionery by providing volume and affecting crystallisation.
• Colour and flavour: Contributes to browning and flavour development in bakery products through the Maillard reaction and caramelisation.
• Fermentation substrate: Used in the production of alcoholic beverages and some dairy products where it serves as a food source for fermenting microorganisms.

Effects on human health

Although cane sugar is a natural sweetener, there are several health aspects to its consumption:

• Calorie content: high calorie content, which contributes to weight gain and obesity when consumed in excess.
• Bloodsugar levels: Can cause a rapid rise in blood sugar levels, which is especially concerning for individuals with diabetes or insulin resistance.
• Intestinal lining damage: Excessive sugar consumption can damage the intestinal lining, leading to increased intestinal permeability, often referred to as 'leaky‑gut syndrome'. This condition allows toxins and undigested food particles to enter the bloodstream, triggering an inflammatory response.
• Dysbiosis: High sugar intake can lead to an imbalance in the gut microbiome, a condition known as dysbiosis. This imbalance usually involves a decrease in beneficial bacteria and an increase in harmful bacteria.
• Dental health: It promotes tooth decay and cavities by feeding harmful oral bacteria.
• Metabolic Health: Excessive consumption is associated with various metabolic disorders, including type 2 diabetes, metabolic syndrome, and cardiovascular disease.
• Addiction potential: It can lead to addictive eating habits and sugar dependence due to its effect on brain reward pathways.

Sources

1. Bray, G. A., & Popkin, B. M. (2014). Dietary sugar and body weight: have we reached a crisis in the epidemic of obesity and diabetes? Health Affairs, 33(4), 674‑684.
2. Lustig, R. H., Schmidt, L. A., & Brindis, C. D. (2012). The toxic truth about sugar. Nature, 482(7383), 27‑29.
3. Moss, M. (2013). Salt Sugar Fat: How the Food Giants Hooked Us. Random House.
4. World Health Organization.(2015). guideline: Sugar intake for adults and children.
5. Food and Agriculture Organization of the United Nations (FAO). (1997). Sugar processing.
6. Valdes, A. M., Walter, J., Segal, E., & Spector, T. D. (2018). Role of the gut microbiota in nutrition and health. BMJ, 361, k2179.