Acidulants
Antioxidants
Nutraceutical Ingredients (food)
Collectors
Dust Suppressants
Explosives and Blasting Agents
Flocculants and Coagulants
Frothers
Leaching Agents
pH Modifiers
Precious Metal Extraction Agents
Antioxidants(plastic)
Colorants (Pigments, Dyes)
Fillers and Reinforcements
Flame Retardants
Monomers
Plasticizers
Polymerization Initiators
Stabilizers (UV, Heat)
Antifoaming Agents
Chelating Agents
Coagulants and Flocculants
Corrosion Inhibitors
Disinfectants and Biocides
Oxidizing Agents
pH Adjusters
Scale Inhibitors( water)
Antioxidants(cosmetic)
Emollients
Fragrances and Essential Oils
Humectants
Preservatives
Surfactants(cosmetic)
Thickeners
UV Filters
Fertilizers
Soil Conditioners
Plant Growth Regulators
Animal Feed Additives
Biostimulants
Pesticides (Herbicides, Insecticides, Fungicides)
Active Pharmaceutical Ingredients (APIs)
Excipients
Solvents(pharmaceutical)
Antibiotics
Antiseptics and Disinfectants
Vaccine Adjuvants
Nutraceutical Ingredients (pharmaceutical)
Analgesics & Antipyretics
Analytical Reagents
Chromatography Chemicals
Spectroscopy Reagents
Molecular Biology Reagents
Biochemical Reagents
Inorganic and Organic Standards
Laboratory Safety Chemicals
Specialty Laboratory Chemicals(Special Laboratory Equipment)
Demulsifiers
Hydraulic Fracturing Fluids
Scale Inhibitors(oil)
Surfactants(oil)
Drilling Fluids
Dyes and Pigments
Bleaching Agents
Softening Agents
Finishing Agents
Antistatic Agents
Admixtures
Waterproofing Agents
Sealants and Adhesives
Curing Compounds
Concrete Repair Chemicals
Anti-Corrosion Coatings
Surfactants(cleaning)
Builders
Enzymes
Solvents (Cleaning)
Fragrances
Electronic Chemicals
Catalysts
Lubricants
Photographic Chemicals
Refrigerants
Automotive chemicals
Pyrotechnic Chemicals
Biodegradable Surfactants
Bio-based Solvents
Renewable Polymers
Carbon Capture Chemicals
Wastewater Treatment Chemicals
Pigments
Solvents(paint)
Specialty Coatings
Binders/Resins
Additives
Driers
Anti-Corrosion Agents
Functional Coatings
Application-Specific Coatings
Fresh Herbs
Ground Spices
Whole Spices
Spice Blends
Dried Herbs
Leavening Agents
Dough Conditioners
Flour Treatments
Fat Replacers
Decoratives
Preservatives(baking)
Plasticizers & Softeners
Reinforcing Agents
Adhesion Promoters
Vulcanizing Agents
Antidegradants
Blowing Agents
Fillers & Extenders
Accelerators & Retarders
Icing Sugar
Whatsapp Order
Icing Sugar, also known as powdered sugar or confectioners’ sugar, is a finely ground sugar with a powdery consistency. It is typically made by milling granulated sugar into a fine powder and blending it with a small amount of anti-caking agent (usually cornstarch or tricalcium phosphate) to prevent clumping. Icing Sugar is white, odorless, and has a sweet taste. It is widely used in baking, confectionery, and culinary applications to provide sweetness, texture, and decorative finishes.
Description
Icing Sugar
Primary Uses
- Culinary & Baking
- Frostings and Icing: Essential ingredient in buttercream, royal icing, glaze, and fondant for cakes, cupcakes, cookies, and pastries due to its smooth texture and ability to dissolve quickly.
- Dusting & Decoration: Used to dust desserts like doughnuts, brownies, and pastries to provide a sweet, delicate finish and enhance visual appeal.
- Sweetening Agent: Adds sweetness to whipped creams, mousses, and dessert fillings with minimal graininess.
- Thickening & Stabilizing: Helps stabilize egg white foams and meringues in confectionery by absorbing moisture.
- Candy Making: Used in the preparation of fudge, marshmallows, and other sweets requiring smooth sugar texture.
- Beverage Industry
- Sweetener in Drinks: Used in tea, coffee, cocktails, and smoothies for quick dissolution and smooth sweetness without grit.
- Garnishing: Garnishes beverages with a light sugar dusting for aesthetics and flavor enhancement.
- Food Manufacturing
- Used as an ingredient in commercial baking mixes, confectionery products, and dessert bases to provide consistent sweetness and texture.
- Incorporated into fillings, toppings, and sauces where rapid dissolution of sugar is essential.
Secondary UsesÂ
- Pharmaceutical Industry
- Sometimes used as a carrier or sweetening agent in medicinal syrups and chewable tablets for palatability.
- Cosmetic Industry
- Used as a gentle exfoliant ingredient in homemade or natural scrubs and skincare products (when blended with oils).
- Home & DIY Uses
- Utilized in craft recipes such as sugar-based decorative ornaments or edible paints.
- Occasionally used in baking experiments or recipe development for texture and sweetness calibration.
KEY ATTRIBUTES
- Basic Identification Attributes
- Chemical Name (IUPAC): Sucrose (powdered form)
- Common/Trade Name: Icing Sugar; Powdered Sugar; Confectioners’ Sugar
- CAS Number: 57-50-1 (Sucrose)
- HS Code: 1701.13.00
- Synonyms: Powdered sugar; Confectioner’s sugar; Frosting sugar
- Physical & Chemical Properties
- Physical State: Fine powder
- Color & Odor: White; odorless
- Particle Size: Typically less than 50 microns
- Solubility: Highly soluble in water
- Sweetness: Equivalent to sucrose, high sweetness index
- Anti-caking Agent: Usually 2-5% cornstarch or tricalcium phosphate
- Safety & Hazard Attributes
- GHS Classification: Not hazardous
- Toxicity: Non-toxic; food grade
- Exposure Limits: Not applicable
- Storage & Handling Attributes
- Storage Conditions: Store in a cool, dry place in airtight containers to prevent moisture absorption and clumping
- Container Type: Food-grade plastic or paper bags, or sealed containers
- Shelf Life: Typically 2-3 years if stored properly
- Handling Precautions: Avoid moisture and contamination
- Regulatory & Compliance Attributes
- Approved as food additive and ingredient by FDA, EFSA, and Codex Alimentarius
- Meets food safety standards for purity and particle size
- Labeling must indicate presence of anti-caking agents where applicable
- Environmental & Health Impact
- Biodegradability: Fully biodegradable and environmentally safe
- Ecotoxicity: Non-toxic to aquatic life
- Bioaccumulation: Not applicable
- Carcinogenicity/Mutagenicity: Not classified
SAFETY HANDLING PRECAUTIONS
- Safety Handling Precautions
- PPE Required: None generally required; use gloves if sensitive skin
- Handling Guidelines: Avoid inhalation of fine powder dust to prevent respiratory irritation
- Storage Measures: Keep sealed and dry; avoid exposure to humidity
- First Aid Measures
- Inhalation: Move to fresh air if inhalation of dust causes irritation
- Skin Contact: Wash with soap and water if irritation occurs (rare)
- Eye Contact: Rinse eyes with water if dust causes irritation
- Ingestion: Safe for consumption in food quantities; no adverse effects
- Firefighting Measures
- Fire Hazards: Non-flammable; however, fine sugar dust in air can be explosive under certain conditions
- Extinguishing Media: Use water spray, foam, or dry chemical extinguishers if involved in dust fire
- Special Precautions: Avoid generating dust clouds; control ignition sources in storage and handling areas
Related products
Amylase (Baking Enzyme)
Amylase is a class of enzymes that catalyzes the hydrolysis of starch into sugars such as maltose and glucose. In the baking industry, amylases are widely used to improve dough handling, enhance fermentation, increase loaf volume, improve crumb softness, and extend shelf life. The enzyme is typically derived from microbial (fungal or bacterial) sources like Aspergillus oryzae or Bacillus subtilis. Commercial baking amylase products may include α-amylase, β-amylase, and glucoamylase, depending on application needs.
Calcium Saccharin
 Calcium Saccharin is the calcium salt form of saccharin, a synthetic sweetener. It appears as a white to off-white crystalline powder with a sweet taste that is several hundred times sweeter than sucrose (table sugar). Calcium Saccharin is water-soluble and widely used as a non-nutritive sweetener in food and beverage products, pharmaceuticals, and oral care formulations. Due to its stability under heat and acidic conditions, it is ideal for baked goods and beverages. It serves as a sugar substitute for diabetic and calorie-restricted diets and is often used in combination with other sweeteners to improve taste profiles.
Corn Starch Food Grade
Corn Starch Food Grade is a fine, white, powdery carbohydrate extracted from the endosperm of corn kernels (Zea mays). It is a natural, tasteless, and odorless polysaccharide composed primarily of amylose and amylopectin. Corn starch is widely used as a thickening, stabilizing, and binding agent in food products due to its excellent gelatinization properties. It serves as a gluten-free alternative to wheat flour in many culinary and industrial applications. Corn starch is valued for its versatility, digestibility, and neutral flavor profile, making it a staple ingredient in both home cooking and commercial food production.
Fructose
Fructose, also known as fruit sugar, is a naturally occurring monosaccharide found in many plants, fruits, honey, and root vegetables. It is a simple sugar with a sweet taste and is one of the three dietary monosaccharides, alongside glucose and galactose. Fructose appears as a white crystalline powder, highly soluble in water, and is commonly used as a sweetener in food and beverage industries due to its high relative sweetness. It plays important roles in metabolism and is used extensively in the production of high-fructose corn syrup (HFCS) and other sweetening agents.
Icing Sugar Super refined
Icing Sugar Super refined, also known as powdered sugar or confectioners' sugar, is a finely ground white sugar produced by milling granulated sugar into a smooth, powdery form. This grade of icing sugar has an ultra-fine texture with a particle size typically less than 50 microns, ensuring quick solubility and a smooth finish. It often contains a small percentage of anti-caking agent such as cornstarch or tricalcium phosphate to prevent clumping. Super refined icing sugar is widely used in baking, confectionery, and food processing industries for its fast-dissolving and smooth blending characteristics.
Maninitol BP
Maninitol BP is a white, crystalline, sugar alcohol derived from mannose, widely used in pharmaceutical, food, and cosmetic industries. It functions as a sweetener, humectant, and excipient. Mannitol BP is non-hygroscopic and has low sweetness compared to sucrose, making it ideal for sugar-free formulations. It is commonly employed in tablet manufacturing as a filler and binder, and in medical settings as an osmotic diuretic to reduce intracranial pressure. The British Pharmacopoeia (BP) grade ensures compliance with pharmacopeial standards for purity and quality.
Sodium Cyclamate 80 Mesh
 Sodium Cyclamate 80 Mesh is a white, crystalline powder used as an artificial sweetener. It is approximately 30 to 50 times sweeter than sucrose (table sugar) and provides a low-calorie sugar substitute. Due to its high sweetness and stability under heat and acidic conditions, it is commonly used in food and beverage formulations, pharmaceuticals, and personal care products as a sugar alternative.
Xylitol
Xylitol is a naturally occurring sugar alcohol used as a low-calorie sweetener. It is derived primarily from plant materials such as birch wood and corn cobs. Xylitol has sweetness comparable to sucrose but with fewer calories, making it popular in sugar-free and diabetic-friendly food products. It also exhibits dental health benefits by reducing the risk of cavities.
