Different Types Of Sugars Research Articles

Development of a novel method based on extraction mediated by a semipermeable membrane to determine Cd and Cr in sugar by graphite furnace atomic absorption spectrometry

This work proposes a novel method to determine the Cd(II) and Cr(III) content in commercial sugar samples. It is based on the extraction of the analytes (as ammonium pyrrolidine dithiocarbamate complexes) into a semipermeable membrane device (SPMD) filled with CHCl3. After extraction, the SPMD was deployed and opened, and the analytes were recovered from the organic phase by back extraction with a 4.2 mol L−1 HNO3 solution. The analytes present in the acid extract were measured with graphite furnace atomic absorption spectrometry. Under optimized conditions, the limit of quantification of the method was 1.2 and 3.1 ng g−1 for Cd(II) and Cr(III), respectively. Twelve samples of different types of sugar were analyzed. In addition, a recovery test was performed to evaluate the accuracy of the method. The recovery percentage was 90 %–102 % for Cd(II) and 85.2 %–103 % for Cr(III).

Synthesis of Cu2O, Cu2O/Charcoal, and Cu2O/Activated Charcoal Composites as Antibacterial Agents

The excessive use of antibiotics to treat bacterial infections can lead to bacterial resistance, necessitating other antibacterial agents as alternatives. This research combined charcoal and activated charcoal with metal oxide, namely copper oxide (Cu2O), which has antibacterial properties against Gram-positive and Gram-negative bacteria, thus producing an antibacterial composite for water treatment processes. Furthermore, this study also examined the effect of different types of sugar as reducing agents on the produced Cu2O and identified the antibacterial activity of Cu2O and its composites. Synthesis of Cu2O through the Tollens-like reaction method using Cu(NO3)2 as a precursor, then adding NaOH, NH4OH, and sugar. The sugars were sucrose, white sugar, and brown sugar. The type of sugar used as a reducing agent affected the size and morphology of the Cu2O produced. Adding Cu2O to charcoal and activated charcoal increased antibacterial properties to charcoal and activated charcoal. Copper oxide, Cu2O/charcoal, and Cu2O/activated charcoal exhibited high antibacterial properties against Escherichia coli (Gram-negative), as of 5.69 ± 0.02 mm and 6.23 ± 0.03 mm, respectively, due to their thinner cell walls compared to Staphylococcus aureus (Gram-positive). The Cu2O synthesized using white sugar as the reducing agent showed the best antibacterial activity, with an 8.26 ± 0.19 mm inhibition zone. Keywords: activated charcoal, antibacterial, charcoal, copper oxide, sugar

In Vitro Propagation of Commercially Used Krymsk 5® (Prunus fruticosa × Prunus lannesiana) Cherry Rootstock: Impact of Sugar Types and pH Levels

In the present study, the effects of different types of sugars and cultivation medium pH levels on the micropropagation of Krymsk 5® cherry rootstock were investigated. During the proliferation stage, the effects of four sugars (sucrose, fructose, glucose, and sorbitol) both separately and in two combinations were studied, along with the effects of pre-adjusted pH (4.5, 5.0, 5.2, 5.5, 5.8, 6.0, 6.2, or 6.5) on shoot proliferation parameters, growth medium’s post-autoclaving and post-cultivation pH, and their relations. Similarly, during the rooting stage, the effects of four sugars (sucrose, glucose, fructose, or sorbitol) at three concentrations (1% w/v, 2% w/v, or 3% w/v) without any auxin inclusion were studied as well as the effects of two sugars (sucrose or fructose) at six pre-adjusted pH levels (4.8, 5.2, 5.8, 6.2, or 6.5), also in the absence of auxin, on rooting parameters. Explants cultivated in fructose-supplemented growth mediums exhibited superior proliferation performance, characterized by the highest values of shoots per explant, shoot length, and nodes per explant. Generally, the medium’s pH decreased after autoclaving, and proliferation performance was favored by low pH values (either pre-adjusted or post-autoclaving). As far as rooting is concerned, fructose inclusion induced a higher rooting percentage (88%) compared to sucrose. The highest rooting was obtained in fructose-supplemented rooting mediums at concentrations of 2% or 3% w/v (95% rooting in both cases), in the absence of auxins. Post-autoclaving pH in fructose-supplemented rooting mediums was lower and buffered in low pH levels than in sucrose-supplemented ones, and the rooting of explants in all pH combinations with fructose exceeded 75%. In addition, rooting was negatively correlated with the post-autoclaving pH. These findings underscore the significance of both the sugar type and the post-autoclaving pH of the medium in both proliferation and rooting stages, highlighting their possible physiological, biochemical, or hormonal effects. Additionally, rooting without the use of auxin, but with the correct choice of sugar, emerges with both financial and environmental benefits, whereas fructose could be potentially used as a buffering agent.

Application of segmented analysis via multivariate curve resolution with alternating least squares to 1H-nuclear magnetic resonance spectroscopy to identify different sugar sources.

The different types of sugar employed in the food industry exhibit chemical similarity and are mostly dominated by sucrose. Owing to the sugar origin of and differences in production, the presence of certain minor organic compounds differs. To differentiate between sugars based on their botanical source, geographical origin, or storage conditions, commercial brown sugars and sugar beet extracts were analyzed by 1H NMR spectroscopy applying a segmented analysis by means of multivariate curve resolution-alternating least squares (MCR-ALS). Principal component analysis and partial least squares-discriminant analysis yielded excellent differentiation between sugars from different sources after the application of this preprocessing strategy; without loss of chemical information and with direct interpretation of the results. By applying a segmented analysis via MCR-ALS to 1H NMR sugar data, similar spectroscopic profiles could be differentiated. This improved the selectivity of 1H NMR spectroscopy for sugar source differentiation which can be useful for industrial sugar authentication purposes.

Application of 1H NMR metabolomics analysis to sparkling wines aged with different types of sugar added to the liqueur de dosage

Over the past decade, 1H NMR metabolomic studies have become increasingly popular in wine research since they can provide a chemical fingerprint with information regarding authenticity, geographical origin, vintage, and wine composition. Comparatively few 1H NMR-based studies have evaluated sparkling wines. In the present study, quantitative 1H NMR metabolomics was applied to assess the composition of finished traditional method (bottle-fermented) sparkling wines aged for 18-months in cellar conditions (14 °C, 70% relative humidity) following liqueur d′expedition (dosage) additions with six sugar types (glucose, fructose, sucrose derived from sugar beets and sugar cane, maltose, and MCR Sucraisin®) and a zero-dosage control. No systematic trends were observed when comparing the metabolite profile across sugar types, nor between the zero-dosage control and treatments with sugar additions. Multivariate statistical approaches using principal component analysis (PCA) and partial least squares discriminant analysis (PLS-DA) did not effectively discriminate between dosage treatments nor wine age, while orthogonal projections to latent structures discriminant analysis (OPLS-DA) successfully discriminated between wines by age and was validated through permutation tests. This study presents the first application of 1H NMR metabolomics coupled with multivariate analysis to monitor the aging of sparkling wines.

Effect of Different Extraction Methods on the Total Phenolics of Sugar Cane Products.

The health benefits of sugar cane products are attributed to certain antioxidant compounds in plant materials. The presence of antioxidants in plant materials depends on the extraction method in terms of yield and the number of phenolic compounds identified. This study was carried out to evaluate the performance of the three extraction methods, which were selected from previous studies to show the effect of the extraction method on the content of antioxidant compounds in different types of sugar. This study also evaluates the potential of different sugar extracts in anti-diabetic activity based on in vitro assays (α-glucosidase and α-amylase). The results showed that sugar cane extracted with acidified ethanol (1.6 M HCl in 60% ethanol) was the best condition to extract a high yield of phenolic acids compared to other methods. Among the three types of sugar, less refined sugar (LRS) showed the highest yield of phenolic compounds, 57.72 µg/g, compared to brown sugar (BS) and refined sugar (RS) sugar, which were at 42.19 µg/g and 22.06 µg/g, respectively. Whereas, among the sugar cane derivatives, LRS showed minor and BS moderate inhibition towards α-amylase and α-glucosidase activity compared to white sugar (RS). Thus, it is suggested that sugar cane extracted with acidified ethanol (1.6 M HCl in 60% ethanol) is the optimum experimental condition for antioxidant content determination and provides a basis for further exploitation of the health-beneficial resources of the sugarcane products.

Influence of Different Types of Sugar: “Batum” Raspberry Jelly and Juice Processing in Subtropical Regions

ABSTRACT The aim was to evaluate jellies and juices of raspberry from the cultivar “Batum” made with different sugars (white refined sugar, white crystal sugar, demerara sugar, brown sugar and coconut sugar) evaluating physicochemical, physical and sensory aspects. The influence of information on product acceptability was evaluated. Analyzes of solids, pH, total acidity and color were performed on the products. Texture profile analysis was also conducted on the jellies. Jelly produced with refined sugar presented the highest hardness, adhesiveness and gumminess values. The jelly and juice made with each type of sugar changed the physicochemical and physical characteristics of the final products. When the characteristics and benefits of each sugar that were used were passed on to the consumer, the sensory acceptance was changed. The use of demerara and brown sugars was better accepted in jellies. As for juices, there was greater acceptability when using white crystal and demerara sugars.

Effect of blended fermented beverages from blood fruit and aonla with two types of organic sweetener.

Fermented beverages from blood fruit (Haematocarpus validus Bakh.f.exForman) and aonla (Emblica officinalis Gaertn.) were prepared to find out the interactive effect between blending of different proportion of blood fruit and aonla along with two types of organic sugar (palm and cane sugar) to add the diversity to the drinks, preserve the nutrition, antioxidative and functional properties of the fruits and reduced the post harvest losses. The beverages have the following proximate compositions viz. a significantly highest TSS (8.36 °Brix), total sugar (2.29%), reducing sugar (1.92%), alcohol (9.02%) were recorded treatment combinations T3S1 (Blood fruit 90% + aonla 10% +palm sugar 20%). T2 (100% aonla) recorded highest β-carotene (172.95 IU), titratable acidity (0.61%) and ascorbic acid (61.95mg/100ml) while highest anthocyanin (12.98mg/100 ml) were recorded in T1 (100% blood fruit). Similarly, the sensory evaluation shows that most of treatments (T1S1, T3S1, T3S2, and T4S2) were accepted by the panellists. Considering the findings of investigation and highest net monitory returns (5.84 B: C ratio) obtained, it can be conclude that blending of blood fruit and aonla at different proportion with different types of sugar has a good prospect for commercialization.

Radioanalytical models applied to the investigation of caesium signatures in sugar samples

The presence of anthropogenic radioisotopes in the environment may be due to inappropriate discards, nuclear tests and accidents, which requires and justifies constant monitoring to ensure the safety of nuclear applications. The radiometric analysis is a necessary condition for exporting sugar for world consumption. The investigation of 134Cs and 137Cs in a sugar matrix is required to predict radiometric anomalies. This work aimed to standardise a semi-empirical radiometric model to characterise and quantify caesium isotopes in sugar. The research was carried out with high-resolution gamma spectrometry, a non-destructive method. The results were applied to the analysis of different types of sugar for export. The models allowed us to determine with excellent resolution the minimum quantifiable activities of 0.74 Bq kg−1 and 0.48 Bq kg−1 for 134Cs and 137Cs, respectively, which are lower than 600 Bq kg−1, reference values adopted by the EU for isotopes in food.

An insight into seasonal changes of carbohydrates and phenolic compounds within the moss Polytrichum formosum (Polytrichaceae)

The same population of the polytrichaceous moss Polytrichum formosum was studied over four different periods of the year, analysing its carbohydrate and polyphenolic content and dynamics related to environmental seasonal changes. A total of 18 different types of sugars (including mono-, di-, tri- and tetra-saccharides) and four sugar alcohols were determined. Chlorogenic acid was the most represented among the 10 detected phenolic compounds. As inferred by the sugar content, sucrose, fructose and glucose were the most dominant sugars, but it is worth mentioning the abundance of trehalose and turanose at least during one of the observed seasons. The presence of four trisaccharides and one tetrasaccharide within P. formosum should be highlighted, as well as the first reports of turanose, isomaltotriose, panose and rhamnose within this species. The quantitative changes over the year clearly demonstrate carbohydrate dynamics in relation to seasonal climatic variation. Sugars are shown to be significant constitutive molecules within P. formosum, but also physiologically active compounds, i.e. signalling and energy storage and supplier molecules. We assume that phenolics have moss-supportive effects during oxidative stress and biotic interaction.

Influence of different types of sugar on overfeeding performance–part of meat quality

Previous research in our lab showed that 10% glucose, 10% fructose, and 10% sucrose can induce lipid deposition in goose fatty liver formation process more efficiently. However, whether the overfeeding diet supplement with sugar can affect the meat quality is unclear. The aim of this research was to estimate the meat quality of geese overfed with overfeeding diet adding with different types of sugar. The results indicated there were no significant differences in the diameter of muscle fiber, the muscle fiber density, pH0, pH24, the meat color, the cooking loss, the drip loss, the shear force and the dry matter in breast muscle and thigh muscle between corn flour groups and three sugars groups (P > 0.05). The crude fat content of breast muscle in fructose group was significantly higher than that in sucrose group (P < 0.05); the inosinic acid content of leg muscle in fructose group was significantly higher than that in the sucrose group (P < 0.05); the ratios of essential amino acids to total amino acids (EAA/TAA) in the breast muscle of maize flour group, fructose group, sucrose group and glucose group were 42%, 35%, 32% or 34%;57%, 64%, 64%, and 62%, respectively; the ratios of essential amino acids to total amino acids in leg muscle of maize flour group, fructose group, sucrose group and glucose group were 31%, 33%, 35%, and 34%, respectively. The contents of C16:1 and C18:1 n-9c in breast muscle in fructose group were significantly higher than that in sucrose group (P < 0.05). Compared with maize flour group, the contents of C18:0 and C20:0 were lower in leg muscle of sugar group (P < 0.05). Compared with the maize flour group, the activities of hydrogen peroxide (H2O2) and glutathione peroxidase (GSH-PX) in breast muscle were higher than those of sucrose group (P < 0.05), the total antioxidant capacity (T-AOC) levels in breast muscle was higher than that of fructose group and sucrose group (P < 0.05). Cluster analysis and principal component analysis (PCA) showed that there was no difference in meat quality between maize flour and sugar group. In conclusion, the overfeeding with maize flour supplement with 10% sugar had no evident influence on the meat quality.

Blood Sugar, Haemoglobin and Malondialdehyde Levels in Diabetic White Rats Fed a Diet of Corn Flour Cookies.

The purpose of the study was to analyse the chemical composition of corn cookies containing different types of sugar and fat, and determine their effect on physiological parameters in diabetic rats. The experimental animals were studied using a randomised block design with seven groups of rats. The test groups were as follows: group 1, negative control rats (normal) fed standard; group 2, positive control rats (diabetic) fed standard; group 3, diabetic rats fed wheat cookies; group 4, diabetic rats fed C1 corn cookies; group 5, diabetic rats fed C2 corn cookies; group 6, diabetic rats fed C3 corn cookies; and group 7, diabetic rats fed C4 corn cookies. The tests on the rats revealed that the cookies had significant effects on blood sugar, malondialdehyde (MDA) and haemoglobin levels as well as body weight parameters. Corn cookies containing crystalline coconut sugar and virgin coconut oil (VCO) were effective at lowering blood sugar and MDA levels while increasing haemoglobin and body weight in diabetic rats. Significantly, after four weeks on this diet, rats with diabetes mellitus were in the same overall condition as normal rats. These findings suggest that these cookies may be gluten-free functional foods suitable for diabetics. These findings suggest that diabetics can safely consume maize cookies.

Effect of different types of sugar on guava jams’ physical, physicochemical, and sensory properties

Consumers preference for healthier foods is increasing, especially regarding sugar intake as it is related to many diseases such as obesity and diabetes. This study aimed to evaluate the influence of different types of sugar (white crystal, icing, raw, brown, and coconut) on the physical, physicochemical, and sensory attributes of guava jam in order to evaluate the feasibility of replacing traditional sugars by alternative and more nutritious ones. Physicochemical attributes, rheological properties, texture profile, microbiological risk and sensory acceptance of guava jams were assessed. Coconut and brown sugars gave rise to darker jams with an intense reddish-brown coloration and higher hardness. The jams with higher sensorial quality were the traditional formulations produced with typical sugars - white crystal and icing sugars -, and with raw sugar. It was observed that the sugar used influenced the consumers perception of the product. In general, the most nutritious sugars, brown and coconut, did not produce to jams with good sensory acceptance. White crystal, icing, and raw sugars were more convenient to make the jams since it presented better sensory results. Clear appearance, less sweetness, more acidic, and softer jams are the features that most pleased the consumers.

Minor metabolites as chemical marker for the differentiation of cane, beet and coconut blossom sugar. From profiling towards identification of adulterations

The high similar look of different types of brown sugar in combination with high price discrepancies make these sugars a potential target of food fraud. We therefore analyzed the different metabolic profiles of browned beet sugar, unrefined cane sugar and coconut blossom sugar. The investigation was carried out by 1H NMR and supplementary ULPC-Q-TOF-MS analysis to confirm identified metabolites. In addition to the highly variable metabolic profiles, an unambiguous metabolite was identified for each sugar, which was not detectable in the other sugar types by NMR. Betaine was identified as a marker for browned beet sugar, trans-aconitic acid (TAA) for raw cane sugar and pyroglutamic acid as a unique marker for coconut blossom sugar. Based on the variable metabolic profile, we were also able to demonstrate the potential of a multivariate regression model to estimate the degree of adulteration of coconut blossom sugar. In the second part of our study, we additionally investigated the use of minor metabolites for the detection of added sugars in different foods. Using unrefined cane sugar as an example, we demonstrated the thermal and chemical stability of TAA as a marker metabolite. The results of this study show the high potential use of the different metabolic profiles for the detection of food fraud. In combination with multivariate data analysis even small amounts of admixtures can be detected in different types of sugar.

Labor Organizer Nannie Helen Burroughs and Her National Training School for Women and Girls

Labor Organizer Nannie Helen Burroughs and Her National Training School for Women and Girls

Water Dynamics in Starch Based Confectionery Products including Different Types of Sugar.

Starch-based confectionery products were prepared using different types of sugar. In addition to using different sugar, starch was replaced with soy protein isolate (SPI) in some of the products. 1H NMR spin-lattice relaxation experiments were performed for the collection of products in a broad frequency range from 4 KHz to 30 MHz to get insight into the influence of different sugar types and SPI on the dynamics of water in composite gel systems. The relaxation data have been decomposed into relaxation contributions associated with two different pools of water molecules characterized by different mobility. The translation dynamics of water molecules has been quantitatively described in terms of a dedicated relaxation model. The influence of the sample composition (the type of sugar and/or the presence of SPI) on the water mobility was thoroughly discussed. The results indicate that the addition of soy protein does not affect water dynamics for samples including sucrose. In addition, as the complementary measurements, physical properties of the products, such as the moisture content, water activity and texture, were investigated in terms of X-ray diffraction and thermogravimetric analysis.

Study on the effect of different types of sugar on lipid deposition in goose fatty liver

Early research in our lab indicated that the effect of glucose, fructose and sucrose on the levels of triacylglycerol, and inflammatory factor was significantly different, and it is speculated that the regulatory mechanism of lipid deposition by different type of sugar in the liver is different. In order to explore lipid deposition difference mediated by different types of sugar (glucose, fructose, and sucrose) in goose fatty liver formation, this experiment was performed from cell culture, overfeeding experiment, and transcriptome analysis at 3 levels. Cell culture experiment results indicated that the levels of intracellular triglyceride, total cholesterol, and lipid content of fructose and sucrose treatment were significantly higher than those of glucose treatment (P < 0.05). In slaughter performance, the liver weight, the ratio of liver weight to body weight, feed conversion ratio (liver weight/feed consumption) were better in sucrose overfeeding group (P < 0.05). In addition, the liver of the sucrose overfeeding group contained a lot of unsaturated fatty acids, especially (n-3) polyunsaturated fatty acids (P < 0.05). Transcriptome analysis shown that the peroxisome proliferators-activated receptor (PPAR) signaling pathway is highly enriched in the fructose and sucrose overfeeding groups; cell cycle, and DNA replication pathways were highly enriched in the glucose overfeeding group. In conclusion, due to the decrease of lipids outward transportation and the anti-inflammation of unsaturated fatty acids, fructose, and sucrose have better ability to induce steatosis in goose fatty liver formation.

Antioxidant and Functional Activities of MRPs Derived from Different Sugar-Amino Acid Combinations and Reaction Conditions.

The Maillard reaction (MR), or non-enzymatic browning, involves reducing sugars reacting with amino acids, peptides, or proteins when heated to produce an abundance of products that contribute to sensory, nutritional, and functional qualities of the food system. One example of an important functional quality of MR relates to antioxidant capacity, which has relevance to preserve food quality and also to extend a potential role that may promote gastrointestinal health. The addition of Alphacel (10%), a non-reactive polysaccharide, to MR reactants produced small significant (p < 0.05) reductions in yield of soluble Maillard reaction products (MRPs), sugar loss, and color change of products formed respectively, for reducing sugars. A similar effect was also noticed for different free-radical scavenging capacity (p < 0.05), using chemical (e.g., 2,2-diphenyl-1-picrylhydrazyl (DPPH)), Trolox equivalent antioxidant capacity (TEAC), and oxygen radical absorbance capacity (ORAC) assays. An inflamed Caco-2 cell model revealed nitric oxide (NO) inhibitory activity for Glu-amino acid MRPs, which contrasted the NO stimulatory activity obtained with Fru-amino acid MRPs, especially when glycine was used as the amino acid. Pre-treating Caco-2 cells with Fru-glycine MRPs protected against loss in trans-epithelial resistance (TEER) (p < 0.05) and reduced (p < 0.05) disruption of Caco-2 intestinal epithelial tight-junction (TJ) protein cells when exposed to 7.5% ethanol. A low molecular weight Fru-glycine (e.g., <1 kDa) fraction contributed to the protective effect, not observed with the corresponding high molecular weight MRP fraction. The presence of Alphacel had minimal effect on generating MRPs with relative modified protection against intestinal dysfunction in cultured Caco-2 cells. Rather, different types of sugar–amino acid combinations used to generate MRPs contributed more to mitigate injury in stress-induced Caco-2 cells. With the growing evidence that MRPs have a wide range of bioactive activities, this study concludes that specificity of substrate precursors that produce MRPs in heated foods is a critical factor for antioxidant and related cellular functions that represent a healthy gut.

Life cycle assessment of nine representative agroindustrial systems of sugar production in Mexico

Mexico is the sixth-largest producer of sucrose worldwide. Therefore, evaluating the environmental impacts of Mexican sugar and proposing impact mitigation strategies is of high importance since this would support better environmental performance and foster competition within the sector. However, the technological variability that occurs between farms and sugar mills, together with the different types of sugar that are produced, makes it difficult to identify a single agro-industrial production system for sugar production, that represents the entire sector. Environmental improvement strategies identified for one system are specific and have a low level of applicability to others. Therefore, the aim of this study is to develop a life cycle assessment study of nine representative sugar production systems in Mexico, considering 1 ton of sugar as a functional unit while also considering the types of sugar and technological level. The nine sugar life cycle systems analyzed were classified as follows: standard conventional (SC), standard semimechanized (SSM), standard mechanized (SM), refined conventional (RC), refined semimechanized (RSM), refined mechanized (RM), muscovado conventional (MC), muscovado semimechanized (MSM) and muscovado mechanized (MM). The results showed that conventional systems demonstrated a better environmental performance for all the impact categories analyzed, primarily because they have a lower energy requirement in cultivation and irrigation, require less fertilizers and applied pesticides, and in the industrial stage, require less chemicals for clarification. Regarding the types of sugar, Muscovado presented the lowest environmental impacts in all the categories analyzed, since it only requires one crystallization and centrifugation process, followed by drying, which is associated with lower requirements for electricity, heat, and steams. The results would suggest that the strategic avenues for further improving the environmental profile of sugarcane production and processing could include (a) continued pursuit of high yields, which is an important determinant of the environmental impacts of agricultural products, (b) precision application of fertilizers to reduce the potential for losses to the environment and (c) maximizing the utilization of coproducts to increase environmental credits.

The Role of Sugars in the Caries Process

The carious disease is a post-eruptive infectious pathology of the hard tissues of the tooth. It is the most common dental disease, with a prevalence of 60 to 90% in school children worldwide. It is a significant public health issue. The caries process involves cariogenic bacteria (mutans streptococci - lactobacilli), which, by metabolizing carbohydrates, produce acids that lower the pH of the oral cavity below a critical threshold and thus cause demineralization of the enamel.Indeed, the consumption of sugars and sweetened products is a known risk factor for caries induction. The most cariogenic sugars are the fast sugars, mainly sucrose, widely used in the food industry. In addition to the nature of the sugar, several other factors condition the appearance of caries disease, namely the quantity of sugar consumed, its consistency, the duration of its contact with the teeth, the time and frequency of its consumption.Among the pillars of caries prevention, the control of the frequency and timing of consumption is essential. If the eradication of free sugars remains challenging to apply, their consumption must be reduced. This article aims first to discuss the link between the different types of sugars and the caries process and then present the current recommendations for the consumption of sugars to prevent caries disease.