Added sugars provide functions beyond sweetness in many foods. Sugar contributes texture and browning to baked goods. Yeast needs sugar to regulate the fermentation process that causes bread to rise. Sugar adds mouth-pleasing bulk to ice cream and baked goods, preserves jams and fruits, and imparts a satisfying body or “mouthfeel” to beverages. In non- sweet foods—salad dressings, sauces, condiments— sugar enhances flavor and balances the natural acidity of tomato and vinegar-based products.
