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First you need to decide what is “white”.
In the everyday sense, “white” is one that scatters almost equally electromagnetic radiation in the wavelength range of 380-780 nm. If we take this definition of whiteness, then sugar is objectively white (or colorless, if we consider a single crystal).
On the other hand, the word “white” is also used in a broader sense. White radiation is considered to be one that has a fairly smooth spectrum in the frequency range that interests us at the moment (for example, we can talk about white X-ray radiation). From this point of view, the whiteness of sugar is subjective and is determined by what frequency range we have chosen. Sugar has absorption bands in the UV and IR regions, so it is quite possible to choose the part of the spectrum in which it will not be white.
For example, sugar is apparently not white for the average bee, which sees up to 300 nm and thus captures the edge of the UV absorption band of sugar.
Here's what sugar looks like in UV
But as in IR
Objectively, colors do not exist, and our understanding of the color of sugar is based on individual interpretation of our visual analyzers. As many people know, color is just the spectrum of waves that is absorbed by an object. If almost everything is absorbed, then we will perceive it as black. If almost all the rays are reflected, then the white color comes out.