Sucrose is a type of sugar used as a common sweetener in foods and beverages. Sucrose is obtained by crystallization from sugar cane or sugar beet juice that has been extracted by pressing or diffusion, then clarified and evaporated.
Sucrose
Found In
- Baked goods
- Beets
- Beverages
- Candy
- Sugarcane
Also Known As
- Beet Sugar
- Cane Sugar
- Table Sugar
The Beverage Bottom Line
Sucrose is authorized for use in the U.S., Europe and Canada.
This ingredient may have authorizations in countries not included on this site.
International Assessments and Authorizations
U.S. Food And Drug Administration (FDA)
Affirmation by FDA this ingredient is generally recognized as safe as a direct human food ingredient. (GRAS FDA-Affirmed)
In 1976, the health aspects of sucrose as a food ingredient were evaluated.
European Commission
The European Commission provides guidance related to sugars intended for human consumption.
In 2022, EFSA considered tolerable upper intake levels for dietary sugars concluding, “[T]he intake of added and free sugars should be as low as possible in the context of a nutritionally adequate diet.”
Codex Alimentarius
The Food and Agriculture Organization (FAO) and World Health Organization (WHO) Food Standards Programme provides standards related to sugars.
A 2013 WHO-commissioned Cochrane review concluded, “The change in body fatness that occurs with modifying intakes (of free sugars) seems to be mediated via changes in energy intakes.” This review informed the WHO 2015 guidelines.
This page was last updated on 6/30/2025.