Cane Sugar

Cane sugar is sucrose derived from the pressed and refined juice of Saccharum officinarum (sugarcane), a tropical grass cultivated primarily in Brazil, India, and Southeast Asia. As a disaccharide of glucose and fructose, it is highly water-soluble and hygroscopic, making it a functional humectant and texture modifier in both food and cosmetic applications. Formulators favor refined white cane sugar for its clean, neutral flavor profile, consistent crystal size, and 'clean-label' consumer appeal, as well as its ability to moderate perceived acidity and contribute to Maillard browning reactions during heat processing.