syrups and elixirs - An Overview
” When warmth is used in the preparation of sucrose syrup, some inversion on the sucrose is definite as well as velocity of inversion is greatly affected through the presence of acids. Invert sugar is colorless and sweeter than sucrose. Syrup darkens as a result of result of the overheat of fructose. If the syrup is overheated, it will become amb