The sugar is a versatile and irreplaceable functional ingredient in food. In addition to providing sweetness, it is also used to balance acidity, add bulk or prevent spoilage among other functional properties. It is used for coating, adding volume or texture, and flavoring medicine. It can also act as a preservative and antioxidant. Glucose, is the primary source of energy to nearly every cell in the body. It circulates within the bloodstream until the hormone insulin facilitates its uptake into cells. Sugar can stabilize, add texture, act as a leavening agent and affect the flavor of a variety of baked goods.