Sucrose syrup

Tables have been published relating Baume, Brix and specific gravity. As density is temperature dependent it is necessary to either bring the syrup to a fixed temperature or, as is more common in practice, to use temperature correction factors or tables. The relationship between density and concentration is slightly different for invert sugar or glucose syrups. The Brix scale is sometimes applied to products that are not sucrose syrups, such as concentrated fruit juice. Recipes are certainly in use that state boil to x Brix . In practice these instructions mean that the material should give the same reading as a sugar syrup of that concentration. As often happens in confectionery these practices have been proved to work empirically.

Fed sucrose syrup/sugar cake diets containing 0.01, 0.1, 1, or 10 mg/kg for 12 weeks... 

Fed sucrose syrup containing 60 mg/L and drinking water containing 100 mg/L for 40 days... 

No reduction in consumption of pollen or in quantity of brood reared, but >50% reduction in amount of sucrose syrup stored... 

Stoner, A. and W.T. Wilson. 1982. Diflubenzuron (dimilin) effect of long-term feeding of low doses in sugar-cake or sucrose syrup on honey bees in standard-size field colonies. Amer. Bee Jour. 122 579-582. 

Fed sucrose syrup for 7-8.5 weeks At 100 mg/kg, survival was lower and honey production 5... 

Szymczak, J.A., Plocharski, W.J., and Konopacka, D. 1998. The influence of repeated use of sucrose syrup on the quality of osmo-convectively dried sour cherries. In Drying 98 (C.B. Akritis, D. Marinos-Kouris, and G.D. Saravacos, eds), Vol. A, pp. 895-902. Ziti Editions, Thessaloniki, Greece. 

Within 2-3 weeks after treatment oxytetracycline residues fell to levels approaching those found in the non-medicated colony. The residues found in surplus honey are relatively much lower when compared to levels in brood nest honey, and also decreased to background levels. Figure 5 compares results obtained for medicated sugar syrup sprays (18). Data for 3 colonies have been averaged for presentation. Medicated sprays sugar syrup contained 3.8g of animal soluble powder (200 mg oxytetracycline) in 1.5 liters of 50% (w/v) sucrose syrup. The combs of each of 3 colonies were sprayed with... 

Figure 6. Oxytetracycline in bee collected pollen. Bee colonies fed medicated sucrose syrups at recommended (XI) and twice recommended levels (X2).

Sucrose syrups from either beet or cane origin are used in some formulated products or added to coffee beverages at the point of sale... 

Sugars, including glucose, sucrose syrup, and honey, sorbitol, mannitol, and xylitol, sodium and calcium salts of saccharin, aspartame, potassium thaumatin Sugars and polyvinyl alcohol, povidone, and cellulose Electrolytes, polymers, starch, sodium alginate, and carbomer... 

Once mycelia have been separated via continuous filtration from exhausted production media, citric acid may be recovered by using three different methods, such as direct crystallization upon concentration of the filtered liquor, precipitation as calcium citrate tetrahydrate, or liquid extraction. Since molasses are extremely rich in impurities, direct crystallization cannot be applied unless very refined raw materials, such as sucrose syrups or crystals, are used. The precipitation process (that is based on subsequent addition of sulfuric acid and lime to clarified fermentation broths) is used by the great majority of world citric acid manufacturers, including Archer Daniels Midland Co. (ADM) in the United States. Liquid extraction with mixtures of trilaurylamine, n-octanol, and Cio or Cn isoparaffin was used by Pfizer Inc. in Europe and Bayer Co. (formerly Haarmann Reimer Co., subsidiary of Miles) in the Dayton (OH, USA) and Eikhart (IN, USA) plants only (Moresi and Parente, 1999), even if such plants might have been shut down in 1998. 

There are two kinds of preservatives, class I and class II. Class I preservatives include common salt, sugar, glucose/sucrose syrup, acetic acid or vinegar, spices, and wood smoke. The addition of these to foods is not restricted. Class II preservatives include benzoic acid and its salts, nitrates and nitrites, sorbic acid and its salts, and sulfurous acid and its salts. Their addition to food is, however, restricted. 

Kearney, M., Simulated Moving-bed Technology Applied to Chromatographic Recovery of Sucrose from Sucrose Syrups, Proc. Sugar Processing Research Conf, 291-304, 1990. 

Sucrose (syrup) Up to 70 Hygroscopic, tablets may harden on storage... 

The water activity of a sweetener influences product microbial stability and freshness. Fructose has a lower water activity and a higher osmotic pressure than sucrose. Syrup formulations may be made at lower dry-substance levels than sugar syrups without compromising shelf-life stability. It may be necessary to include a thickener or gelling agent to match the texture or viscosity of the sugar-equivalent formulation. 

Maltitol solution is used in oral pharmaceutical formulations as a bulk sweetening agent, either alone or in combination with other excipients, such as sorbitol. Maltitol solution is also used as a suspending agent in oral suspensions as an alternative to sucrose syrup since it is viscous, noncariogenic, and has a low calorific value. It is also noncrystallizing and therefore prevents cap-locking in syrups and elixirs. 

Sucrose syrups are used as tablet-coating agents at concentrations between 50% and 67% w/w. With higher concentrations, partial inversion of sucrose occurs, which makes sugar coating difficult. 

Sucrose syrups are also widely used as vehicles in oral liquid-dosage forms to enhance palatability or to increase viscosity. ... 

Comments an equimolecular mixture of dextrose and fructose prepared by the hydrolysis of sucrose with a suitable mineral acid such as hydrochloric acid. Invert sugar may be used as a stabilizing agent to help prevent crystallization of sucrose syrups and graining in confectionery. A 10% aqueous solution is also used in parenteral nutrition. 

For typical boiling points of sucrose syrups, without inversion of the sugar, see Table V. A specification for sucrose is contained in the Food Chemicals Codex (FCC). 

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