Jana Pettersson Written by Jana Pettersson

Liquid
Sugars

These are water-based sucrose solutions with a dry substance content of 66%, which can be made from white refined or natural raw sugars. Applications vary from sweetening to bulking (“mouth feel”), including use in beverages, fruit-based preparations, flavours and fragrances, dairy products, ice creams, toffee, sauces and as an aid for fermentation.