5 Simple Statements About preparation of syrups Explained
” When heat is applied from the preparation of sucrose syrup, some inversion on the sucrose is certain as well as pace of inversion is considerably influenced via the existence of acids. Invert sugar is colorless and sweeter than sucrose. Syrup darkens because of the effect of an overheat of fructose. If the syrup is overheated, it gets amber-col