Sirups, invert-sugar

Commercial glucose cannot be determined accurately owing to the varying quantities of dextrin, maltose, and dextrose present in the product. However, in sirups in which the quantity of invert sugar is so small as not to affect appreciably the result, commercial glucose may be estimated approximately by the following formula ... 

Granulated Sugar Uninverted Sirups Inverted Sirups... 

Frequently, for practical reasons, the sirup cannot be bottled promptly after it is produced and the invert sugar content will therefore be higher in the resulting bottled drink. Thus, a sirup was bottled after 7 days standing and the bottled beverage held for 14 days, at which time it contained 80.6% of its sugar as invert and 19.4% as sucrose. 

Sucrose (cane or beet) Invert sugar and sirup Brown sugar... 

Table V shows that in jellies, jams, and preserves a choice must be made between sucrose and invert sugar sirup as one of the required sweetening agents.

In combination with sucrose, invert sugar sirup, brown sugar,, or invert brown sugar sirup. ... 

In combination with sucrose or invert sugar sirup. ... 

For flavor rather than sweetening, c In combination with sucrose or invert sugar sirup. d Presence must be indicated in name. 

Other products of sugar cane are edible sirup, blackstrap molasses, and invert molasses. Promising by-products, largely undeveloped as yet, include wax and aconitic acid from the filter press mud, and paper or building board from the expended, processed fiber, bagasse. 

Fig. 12.—Colorant Index (k) Plotted as a Function of Frequency. Curve 1, Blackstrap Molasses Curve 2, Invert-type Sirup Curve 3, Ion-exchange-treated Sirup Curve 4, Fine, Granulated Sugar.

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