White sugar is almost composed of a single component, sucrose. The sucrose content of white sugar is generally more than 95%. Any plant with a high sucrose content can become a raw material for sugar production.

The factory uses sugar cane and beet to extract sugar juice. After boiling and concentration, the center is separated to form sugar crystals. This crystal is called jaggery (or raw sugar) and is light brown. Jaggery is refined into white sugar for daily consumption. In addition to sugar cane and beets, white sugar can also be processed from raw sugar, jaggery and other sugars with high sucrose content.

White sugar is refined sugar made from molasses squeezed from sugar cane and beets. White sugar is white in color, clean and has high sweetness. White sugar is easily contaminated with pathogenic microorganisms during the production, packaging, transportation, and storage processes. Especially white sugar that turns yellow after being stored for more than a year is often contaminated by mites.

White sugar is the most widely used sugar in daily life. It contains more than 95% of sucrose crystals. It has a lower moisture content than soft white sugar and larger crystal particles. It is made through refining and bleaching. It is a commonly used sugar. It is also the most commonly used sweetener. The "sugar" referred to in daily life usually refers to white sugar. Appropriate consumption will help improve the body's absorption of calcium, but too much will hinder the absorption of calcium.