In order to ease some processes and in
particular in processes in which sugar crystals can cause defects or the risk
of recrystallisation, sometimes sugar is dissolved in water. Liquid sugar can have
about 67% sucrose content, sometimes a little bit of invert is added to delay
sugar recrystallisation. Different saccharide sources tend to have different
solution opportunity as we can see from the following table:
Type of sugar
Solubility in Water at 20°C
+ 20 %
Another known type of sugar is basically
molasses: a viscous product resulting from refining sugarcane or sugar beets
into sugar. There is difference in the composition of molasses resulting from
the production of cane and beet sugar. Molasses varies by amount of sugar,
method of extraction, and age and source of the plant. Sugar cane molasses is a
defining component of fine commercial brown sugars, such as demerara or brown
sugar. This residual syrup contains sugars that cannot be crystallized because
it contains important levels of impurities. Unlike highly refined sugars, it contains
significant amounts of vitamin B6 and minerals, including calcium, magnesium,
iron, and manganese.
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