About
Sugar powder (also called icing or confectioners' sugar) is finely milled sucrose, sometimes blended with a small amount of anti-caking starch, used as a sweetener, texturizer, and decorative finish in baked goods, confections, and icings. It is identical in chemical composition to table sugar (sucrose) and is classified as a basic food ingredient rather than a food additive in all major jurisdictions.
Safety summary
Sugar powder carries no direct toxicological hazard and is classified GRAS by the US FDA; no Acceptable Daily Intake (ADI) has been established because it is a conventional food, not an additive. However, WHO and EFSA consistently link excessive added-sugar intake to obesity, type 2 diabetes, dental caries, and cardiovascular disease, and WHO recommends limiting free sugars to less than 10% of total daily energy intake. Diabetics, children, and individuals with cardiovascular or metabolic conditions are particularly advised to moderate consumption.
Regulatory landscape
| Jurisdiction | Status | Note |
|---|---|---|
| FSANZ (Food Standards Australia New Zealand) (Australia) | Approved | Sugar (sucrose) is permitted as a general food ingredient under the Australia New Zealand Food Standards Code; no additive-specific limits apply.source |
| Health Canada (Canada) | Approved | Sucrose is a conventional food ingredient in Canada and not subject to food-additive-specific pre-market approval; Health Canada's dietary guidance recommends limiting added sugars.source |
| EFSA (European Food Safety Authority) (European Union) | Approved | Monosaccharides and disaccharides (including sucrose/sugar) are explicitly listed as substances NOT considered sweeteners or food additives under EU Regulation EC No 1333/2008 on food additives; sugar is regulated as a basic food ingredient. EFSA is assessing dietary reference values for added sugars to inform future guidance.source |
| FSSAI (Food Safety and Standards Authority of India) (India) | Approved | Regulated under FSS (Food Products Standards and Food Additives) Regulations, 2011, Chapter 2.8 (Sweetening Agents). Must be a white powder, free from dust or extraneous matter, with sucrose content not less than 99.0% on dry basis. Edible starch, if added as anti-caking agent, must be uniformly distributed.source |
Who should approach with care
Research citations
- 1FDA. 21 CFR §184.1854 – Sucrose (GRAS Affirmation). ecfr.gov
- 2other. FAO/WHO Codex GSFA Online – Food Category 11.1.2: Powdered Sugar, Powdered Dextrose. fao.org
- 3EFSA. Dietary Reference Values for Carbohydrates: Sugars — Scientific Opinion of the EFSA Panel on Nutrition, Novel Foods and Food Allergens (NDA), 2022. efsa.europa.eu
- 4WHO. WHO Guideline: Sugars Intake for Adults and Children, 2015. who.int
- 5FSSAI. Food Safety and Standards (Food Products Standards and Food Additives) Regulations, 2011 – Chapter 2.8: Sweetening Agents Including Honey, 2011. fssai.gov.in
