For example, the high sugar levels in jams, jellies and sauces make them more immune to the microorganism development common in thinner, high-moisture products like commercial applesauce. Sugar is the preferred sweetener in cereal coatings because of its ability to crystallize into a frosty surface forming a hard, continuous glaze. This protects the product from air and moisture, extending its shelf life. In dry beverage, dessert and bakery mixes, sugar prevents lumping and clumping when the mix is hydrated . In foam-type cakes, such as angel and sponge, sugar enables the creation of a light foam that serves as the basic structure of the cake.
Sugar can shield lower food layers from heating, as in microwavable ice cream toppings.
Sugar can function as a control agent to minimize uneven heating. The US Department of Agriculture reports that in 1996, per capita consumption was 66.8 lb., a total of 18 billion pounds. About half the sugar delivered comes from sugar beets, and half from cane. World sugar consumption is estimated to be 245 billion pounds. Very little white granulated sugar is imported.