Mara White Sugar is the crystallized sucrose extracted from either sugarcane or sugar beets. After harvesting the sugarcane or sugar beets, the juice is extracted and boiled down to remove moisture. As the moisture diminishes, the natural sucrose in the juice begins to crystallize. Mara White Sugar, also called granulated sugar or table sugar, is made from refined sugar cane or sugar beets. First, food processors juice the sugar cane or beets, and then they boil the cane juice to evaporate the water. The raw sugar is then clarified in centrifuges that spin the sugar at high speeds to remove the sticky brown syrup that coats sugar crystals, known as molasses. Once the food processors have refined the sugar, they run it through a natural carbon filtration system to remove impurities and further whiten the sugar granules. The resulting table sugar is chemically pure sucrose. Sugar is considered a natural carbohydrate. Mara White Sugar is hygroscopic and absorbs moisture, which is great for baking but bad for storage since the sugar will clump together when exposed to moisture or placed in an area with high humidity. To avoid a negative outcome, store the sugar in an airtight container, and place it in a cool, dry location. Although the main reason for the use of sugar is its sweet taste, sugar has many other functions in food technology. The most important among these are that added sugar in foods acts as a sweetener, preservative, texture modifier, fermentation substrate, flavouring and colouring agent, bulking agent. Sugar is a carbohydrate that occurs naturally in many foods. The body mostly uses carbohydrates as an energy source. Food producers also add sugar to many products, which can lead a person?s blood sugar levels to become too high.