Sugarcane Syrup

Author
FAO - AGS
Language
English
Document Type
Instructional Manual
Publisher
FAO
Pages
3
Commodities
sugar, cane, sugarcane tops
Topics
Food procurement and security
Year
2007
The sugarcane syrup is the concentrated sugarcane juice with a solid content between 72% and 75% that is transformed into syrup without crystallized sugar. In general, the sugarcane syrup with a concentration higher than 75 º Brix can crystallize, except when the concentration of the reducing sugars is higher than 15%. This product should be produced with unfermented raw materials free of earthy matter, parasites, animal and vegetal detritus. The addition of essences, natural and artificial colorants, conservatives and sweetening are forbidden. It has a liquid viscous aspect, a brilliant brown color, sweet flavor and a specially own smell. The sugarcane syrup should contain at least 50% total sugars. The higher is the º Brix of the sugarcane syrup the longer will be its validity period, that is its useful life, but lower will be its output. Thus, the point ºBrix depends on the type of the market the producer wants to assist or is available. The best way to verify the reference point is measuring the Brix of the sugarcane syrup, by using a refractometer.