Liquid Sugar is a water-based sucrose solution with a dry substance content of 66%. Liquid sugars can be made from white refined or raw sugars. Owing to the relatively low sugar content, liquid sugars must be stored in dry ambient conditions. They have a short shelf life — liquid sugars are microbiologically stable for up to three days. And crystallisation could occur after three days, depending on climatic and storage conditions.
The advantage of liquid sugars is that they are ready to use, reducing time, energy, labour costs, material and machinery requirements.
Applications vary from sweetening to bulking (mouthfeel). Products that liquid sugar can be used in include beverages, fruit based preparations, flavours and fragrances, dairy produce, ice creams, toffee, sauces and as an aid for fermentation.
