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Details, Fiction and difference between syrups and elixirs
” When warmth is applied within the preparation of sucrose syrup, some inversion in the sucrose is definite as well as velocity of inversion is greatly affected through the existence of acids. Invert sugar is colorless and sweeter than sucrose. Syrup darkens a result of the result of an overheat of fructose. If the syrup is overheated, it becomes