Sugar and sweetenerDry · Crystal High data confidence

Sugar

Sugar is used in boilie formulation mainly as a sweetener, carbohydrate source and soluble attractor. Typical dosage is expressed as a percentage of the dry mix.

Also known as: white sugar, caster sugar, sucrose

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Recommended inclusion

Minimum: 1%
Typical: 3%
Maximum: 10%
Absolute maximum: 20%

0% 1%–10% ideal 20%+ too dominant too much

Above the recommended maximum the mix becomes harder to balance. Treat the absolute maximum as a hard ceiling.

Nutritional estimates

per 100 g dry · estimated

Protein 0%

Fat 0%

Carbs 100%

Starch 0%

Sugars 99.8%

Fibre 0%

Ash 0%

Moisture 0%

Energy 1620 kJ/100g

Functional properties

Binding strength 2/10

Digestibility 9/10

Solubility / leakage 9/10

Natural attraction 6/10

Hardening 3/10

Softening 2/10

Texture opening 1/10

Cold water suitability 7/10

Warm water suitability 8/10

Buoyancy 0/10

Clouding 2/10

Oiliness 0/10

Processing tolerance 6/10

Roles

SweetenerCarbohydrate sourceSoluble attractor

Allergens

No declared allergens

Data confidence: High

Estimates from ingredient data — practical guidance, not laboratory analysis.

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