Calories in Sugars, granulated

What makes sugars so powerful?

Granulated sugar is essentially 100% sucrose, a disaccharide composed of one glucose molecule and one fructose molecule bonded together. Whether sourced from sugarcane or sugar beets, the final refined product is chemically identical. The refining process relies heavily on crystallization: raw juice is extracted, purified using lime and carbon dioxide to precipitate impurities, and then boiled down in vacuum pans. As the supersaturated syrup cools, sucrose molecules latch onto seed crystals, growing into the uniform, translucent grains recognized as table sugar. The remaining liquid, molasses, is spun off in centrifuges. Because all trace minerals and plant compounds are removed during this process, white granulated sugar contains no protein, fat, or fiber, offering only pure carbohydrate energy. Interestingly, the uniform crystal size isn't just for aesthetics; it determines how the sugar dissolves, which directly impacts the texture and aeration of baked goods. Coarser grains dissolve more slowly, leaving tiny air pockets that help batters rise, whereas finer grades blend rapidly into smooth syrups and creams.