Basic properties of liquid sugar:
- Efficiency in handling, because the product is already dissolved.
- Potential for productivity increase (sugar does not have to be dissolved).
- Higher colour stability makes liquid sugar very suitable for transparent,colourless products.
- Consistent quality.
| Liquid sugar | |
| Brix | 67 |
| Invert sugar (%) | Max. 2 |
| Sucrose (%) | Min. 65 |
| Colour(IE) | Max. 10 |
Functionality in applications
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Efficiency |
Productivity increase |
Crystal clear |
Consistent quality |
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Sauces and salads |
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Beer |
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Colourless liqueurs |
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(Soft) Drinks |
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Preserved food |
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Pharma |
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