Abstract
ABSTRACT: During raw and refined sugars processing, chemical changes occur that affect yield and end product color. Model sucrose solutions of 65 and 15 brix were treated with invert sugar levels of 0 to 4%, adjusted to pH 6 to 9, then processed 85 7deg;C for 0 to 6 h. Sucrose loss was correlated with changes in invert sugar concentration under acid conditions. Invert sugars concentrations were correlated with color development under alkaline conditions. At both 65 and 15 brix sucrose, and pH below 7.5, samples showed a 25% increase in invert sugars from acid hydrolysis. Sucrose loss was 1.6% with 3% invert sugar present. At pH 8.5 and higher, color increased in direct correlation with invert sugar concentrations.
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