SUGAR SYRUP LINES
The sugar content of carbonated and still soft drinks may vary considerably according to whether the product is to be supplied ready to drink (Juice), or as a concentrate (often referred to as a “syrup”)
But sweeping is an essential process in both cases of soft drinks, carbonated or non-carbonated.
Syrup can be formed using blending of liquid sugar or dissolving granular sugar & heating it up to form a concentrate (Syrup), since liquid sugar proves to be costlier granular sugar is generally preferred.
Unit of Sugar : Brix in degree and is expressed as degrees Brix (°Bx), is the number of grams of sucrose present per 100 grams of liquid.
The value is measured on a scale of 1 to 100 Brix value of plain Sugar syrup.
Concentrate is generally maintained at 60 to 70 Brix and Filtration Temperature 70 to 85 Deg Celsius. While that in the Drink could be in a range of 6 to 11 % depending upon the drink