Sucrose

Sucrose (CAS Number: 57-50-1) is a disaccharide sugar formed from one molecule of glucose and one molecule of fructose linked by a glycosidic bond. It is the most common form of sugar found in plants, particularly sugar cane and sugar beets, which are the primary commercial sources. Sucrose exists naturally in many fruits, vegetables, and honey. The chemical formula is C₁₂H₂₂O₁₁, and it has been used as a sweetener and food ingredient for centuries.

Sucrose is one of the most widely used ingredients in the food industry. Its primary function is as a nutritive sweetener—providing both sweetness and caloric content (approximately 4 calories per gram). Beyond sweetening, sucrose serves multiple technological functions in food manufacturing. It acts as a bulking agent, preservative, browning agent in baking, texture modifier in confections, and fermentation substrate in beverage production. Sucrose is found in soft drinks, juices, dairy products, baked goods, candy, jams, sauces, breakfast cereals, and countless other processed foods. The FDA considers sucrose a Generally Recognized as Safe (GRAS) ingredient for use in food.

Sucrose has an extensive history of safe use spanning multiple centuries and across diverse populations. The FDA has established no adverse events associated with sucrose and has recorded zero recalls related to sucrose safety concerns. According to FDA records, sucrose does not require quantitative restrictions for use in food products and is approved for use at levels consistent with good manufacturing practice.

The European Food Safety Authority (EFSA) similarly recognizes sucrose as safe for human consumption. Extensive toxicological studies have found no evidence of genotoxicity, carcinogenicity, or systemic toxicity from sucrose consumption at dietary levels. The primary health concerns associated with high sugar consumption relate to caloric intake and dental health rather than direct toxicity of sucrose itself. These are nutritional considerations rather than food safety concerns.

While sucrose is safe as a food additive, individuals with certain conditions—such as those managing diabetes or dental health issues—may need to limit their intake based on medical guidance. However, this reflects nutritional management rather than additive safety.

Sucrose is affirmed as GRAS by the FDA and is approved for use in all food categories where sweetening is desired, without maximum level restrictions. It is listed as a food additive in 21 CFR 182.90. Sucrose meets the definitions and specifications in the Food Chemicals Codex. Internationally, sucrose is approved in the European Union, Canada, Australia, Japan, and virtually all other regulatory jurisdictions. It is one of the most comprehensively approved food ingredients globally.

Multiple comprehensive reviews by regulatory agencies and scientific bodies have evaluated sucrose safety. A significant body of research from the Joint FAO/WHO Expert Committee on Food Additives (JECFA) has consistently affirmed sucrose safety. Studies examining sucrose consumption patterns, metabolism, and safety have found no evidence of adverse effects at dietary consumption levels. The extensive historical use data—spanning centuries before modern toxicology—provides additional evidence of a safe safety profile when used as intended in food products.