Liquid sugars

Liquid sugar(s)

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
Dextrose monohydrate	47,20 %
Fructose	79,20 %
Galactose monohydrate	45 %
Sucrose (saccharose)	67 %
Lactose	+ 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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