Suggest why the formulation includes sugar ?

Why is sugar used in foods?

Sugar acts as a tenderizer in baked foods and custards; keeps the osmotic pressure high to prevent spoilage in jams, jellies, salad dressings and condiments; delays discoloration on the surface of frozen fruits; and crystallizes candies and frostings in specific ways to make particular textures.

Regards,

Astrix <3

explanation: it gains negative electrons, therefore becoming negatively charged. as charge cannot be created, nor destroyed, only transferred, this leaves the wool positive. now that they have opposite charges, the two items attract.