What is plain sugar called? Answering the question of white granules

December 20, 2025 •

4 min read

Over 80% of the world's sugar is produced from sugarcane and sugar beets. When referring to the common white, crystalline sweetener found in most kitchen cupboards, many people ask, "What is plain sugar called?" The answer depends on the context, but the most common names are granulated sugar, table sugar, and the scientific term, sucrose.

Quick Summary

The most common white crystalline sweetener, often referred to as 'plain sugar,' is formally known as granulated sugar, table sugar, or sucrose. It is a highly refined disaccharide composed of glucose and fructose, sourced primarily from sugar cane or sugar beets. The refinement process removes all molasses, leaving pure, white crystals used in everyday cooking and baking.

Key Points

Granulated and Table Sugar: These are the most common names for the pure, white crystalline product found in most kitchens.
Sucrose: This is the scientific term for plain sugar, a disaccharide molecule composed of glucose and fructose.
Source: Plain sugar is primarily produced from sugar cane or sugar beets through a refining process that removes all molasses.
Refining vs. Raw: Unlike raw sugars like turbinado, which retain some molasses, granulated sugar is highly refined and colorless.
Baking Uses: The neutral flavor and fine, uniform crystal size of granulated sugar make it ideal for a wide variety of cooking and baking applications.
Different Textures: Other sugar types, like superfine (caster) and powdered (confectioners'), are simply plain sugar processed to a different crystal size for specific uses.

Common Names for Plain Sugar

While "plain sugar" is a common phrase, it isn't an official or technical name. The most accurate term depends on the specific context, from the product's scientific composition to its most frequent culinary application.

Granulated Sugar

This is perhaps the most precise term for the white crystalline product found in a standard grocery store sugar bag. The word "granulated" refers to the crystal size, which is standardized for the most common food applications. Granulated sugar is highly versatile, used everywhere from coffee to baking. It is produced by a refining process that removes all molasses from the sugar cane or sugar beet source, resulting in nearly pure sucrose.

Table Sugar

This is a common household term for granulated sugar, reflecting its use at the table to sweeten beverages like coffee and tea, or to be sprinkled over cereals. It serves as a simple, universally understood name for the product most people keep in their sugar bowl.

Sucrose

Scientifically speaking, plain sugar is a disaccharide molecule called sucrose. This molecule is made of one glucose molecule and one fructose molecule bonded together. While all granulated and table sugar is sucrose, not all sucrose is sold as granulated sugar. Sucrose also occurs naturally in many fruits and vegetables.

The Refining Process: From Raw to White

Plain granulated sugar is the result of an extensive refining process that begins with raw sugar.

Harvesting: Sugar cane stalks or sugar beets are harvested and transported to a mill.
Extraction: The plant material is crushed to extract its sweet juice.
Boiling and Crystallization: The juice is boiled to form a thick syrup, which is then seeded with sugar crystals to encourage more crystals to form.
Centrifugation: The resulting crystals, coated in a sticky brown liquid called molasses, are spun in a centrifuge to separate them. The initial result is raw sugar.
Final Refining: The raw sugar is then dissolved and further filtered, often using a carbon filtration system, to remove any remaining impurities and color. This is the process that turns the golden-brown raw sugar into the pure white crystals of granulated sugar.

Comparison Table: Common Types of Sugar

To understand plain sugar, it's useful to compare it to other common types based on their refining level, texture, and flavor.


Feature	Granulated/Table Sugar	Brown Sugar	Turbinado Sugar	Confectioners'/Powdered Sugar
Processing	Highly refined; all molasses removed.	Refined white sugar with molasses added back in.	Partially refined raw sugar; some molasses remains.	Highly refined granulated sugar ground to a fine powder.
Texture	Fine, uniform crystals.	Moist, fine crystals with a slightly sticky feel.	Large, coarse crystals.	Extremely fine, powdery texture.
Color	Pure white.	Light to dark brown, depending on molasses content.	Pale to golden brown.	Pure white.
Flavor	Neutral, purely sweet.	Distinct caramel and toffee flavor from molasses.	Subtle molasses and caramel notes.	Neutral, purely sweet (often contains cornstarch).
Best Use	All-purpose baking, sweetening beverages.	Adding moisture and flavor to baked goods like cookies.	Topping for baked goods, coffee, and tea.	Frostings, icings, and dusting desserts.

Other Related Sweeteners and Terms

Several other types of sugar and sweeteners are related to or sometimes confused with plain sugar:

Caster Sugar (or Superfine Sugar): A more finely ground version of granulated sugar. It dissolves faster, making it ideal for meringues, mousses, and cocktails.
Raw Sugar: A less processed form than granulated sugar, raw sugar retains some of its natural molasses. Turbinado and demerara are types of raw sugar.
Cane Sugar: This term specifies that the sugar was sourced from sugar cane rather than sugar beets. While it can have a slightly larger grain and darker color than some granulated sugars, it is functionally very similar.
Dextrose: This is a name for glucose, a simple sugar (monosaccharide) and a component of sucrose. In its powdered form, it's often used in commercial food production.
Simple Syrup (or Liquid Sugar): A liquid sweetener made by dissolving granulated sugar in water. It is used for sweetening cold beverages and in cocktail making.

Conclusion

For the vast majority of culinary contexts, "granulated sugar" or "table sugar" is the correct name for plain sugar. Scientifically, it is defined as sucrose. The key takeaway is that the term refers to the most common, highly refined white crystalline product. While other sugars like brown, raw, or powdered varieties exist, they differ from plain sugar in their processing, crystal size, or moisture content. Knowing these distinctions allows for greater precision in cooking, baking, and nutritional discussions, ensuring you can identify exactly what a recipe or label is referring to. For more technical information on the chemical composition of sugar, you can refer to an article by the Institute of Food Science and Technology.

Frequently Asked Questions

The scientific name for plain sugar is sucrose. Sucrose is a disaccharide, or a double sugar, made up of one molecule of glucose and one molecule of fructose.

Yes, table sugar is the common household term for granulated sugar. They refer to the same highly refined, white crystalline product typically used in cooking and sweetening beverages.

Plain sugar (granulated) has been highly refined to remove all molasses, leaving pure white crystals. Raw sugar is less processed, retaining some of its natural molasses, which gives it a golden-brown color and a subtle caramel flavor.

Caster sugar, also known as superfine sugar, is a more finely ground version of granulated sugar. Its small crystals dissolve more quickly, making it ideal for delicate desserts like meringues and mousses.

No, plain granulated sugar has had all of its molasses removed during the extensive refining process. Molasses is either retained in raw sugars or added back into white sugar to create brown sugar.

Powdered sugar, also called confectioners' sugar or icing sugar, is simply granulated sugar that has been ground into a very fine powder. It typically contains a small amount of cornstarch to prevent clumping.

Yes, you can often substitute brown sugar for plain sugar, but it will change the flavor and texture of your baked goods. Brown sugar adds moisture and a rich, molasses flavor, resulting in a denser, chewier final product.