Cane sugar
Cane sugar suppliers and sourcing guide
Cane sugar is sucrose produced from sugarcane. The cane is crushed or diffused to extract juice, which is clarified, evaporated to a syrup and crystallized; raw sugar is then usually refined by washing, dissolving, decolorizing and recrystallizing into white sugar. Less refined grades keep more of the cane molasses and color. Brands buy it as granulated, fine or powdered sugar, as liquid sucrose, and as organic or less refined cane sugars.
- Category
- Sweeteners
- Also known as
- sucrose · granulated sugar · table sugar · Saccharum officinarum sugar · CAS 57-50-1
- Facts checked
- November 2026
Forms and grades of cane sugar
Suppliers sell different products under the same name. Specify the one you need.
Refined granulated
White sucrose crystals sold by grain size (coarse, standard, fine, extra fine) for beverages, baking and dry mixes.
Powdered
Finely milled sugar, often with a small percentage of starch to keep it free-flowing; check the label for the anticaking agent.
Raw, turbinado and demerara
Less refined crystals that keep some molasses, with higher color and different flavor.
Organic cane sugar
Cane sugar from certified organic cane, refined or less refined, with an organic certificate tied to the lot.
Liquid sucrose
Sucrose dissolved in water at a stated Brix, delivered in tankers or totes for beverage and syrup plants.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- Polarization (sucrose purity)
- Sucrose content by polarimetry, reported in degrees Z, the standard purity measure for sugar.
- Color (ICUMSA)
- Solution color in ICUMSA units, which separates refined white sugar from less refined grades and flags off-spec lots.
- Moisture and ash
- Moisture by loss on drying, and conductivity ash for mineral content.
- Invert sugar
- Reducing sugars (glucose and fructose), which rise with poor storage and affect color in cooked products.
- Particle size and sediment
- Sieve analysis for grain size, plus insoluble matter or sediment for beverage use.
- Microbiology
- Yeast, mold and mesophilic bacteria, especially for beverage-grade and liquid sugar.
Storage, lots and expiry
Storage and shelf life
Store dry sugar in a cool, dry area with stable humidity; moisture changes cause caking and hard lumps, and sugar picks up odors, so keep it away from strong-smelling materials. Liquid sucrose should be held in closed, clean tanks at the supplier's recommended temperature to prevent microbial growth. Shelf life is set by the supplier's specification, with retest of moisture and micro for older stock.
Lots and expiry dates
Record color, polarization and moisture for each lot, since color varies most in less refined and organic grades. For liquid sucrose, record Brix on receipt, and rotate stock FEFO.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 184.1854 affirms sucrose (sugar, cane sugar or beet sugar) as GRAS, used in food with no limitation other than current good manufacturing practice.
Source: ecfr.gov (opens in a new tab)21 CFR 184.1854 describes sucrose as obtained by crystallization from sugar cane or sugar beet juice that has been extracted, clarified and evaporated.
Source: ecfr.gov (opens in a new tab)Under 21 CFR 101.4, the term sugar in ingredient labeling refers to sucrose obtained from sugar cane or sugar beets.
Source: ecfr.gov (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Cane sugar suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking cane sugar suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell cane sugar? Request a listingFrequently asked questions
What forms of cane sugar can brands buy?
Common forms include refined granulated, powdered, raw, turbinado and demerara, organic cane sugar and liquid sucrose. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for cane sugar include?
Expect polarization (sucrose purity), color (ICUMSA), moisture and ash, invert sugar, particle size and sediment and microbiology, each with its method, specification and result for that lot.
How should cane sugar be stored?
Store dry sugar in a cool, dry area with stable humidity; moisture changes cause caking and hard lumps, and sugar picks up odors, so keep it away from strong-smelling materials. Liquid sucrose should be held in closed, clean tanks at the supplier's recommended temperature to prevent microbial growth. Shelf life is set by the supplier's specification, with retest of moisture and micro for older stock.
What is the regulatory status of cane sugar?
21 CFR 184.1854 affirms sucrose (sugar, cane sugar or beet sugar) as GRAS, used in food with no limitation other than current good manufacturing practice. 21 CFR 184.1854 describes sucrose as obtained by crystallization from sugar cane or sugar beet juice that has been extracted, clarified and evaporated. Under 21 CFR 101.4, the term sugar in ingredient labeling refers to sucrose obtained from sugar cane or sugar beets.
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