Sugar Inversion and Brix in Soft Drinks: Cobrix3 multibev
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چکیده
During storage, sucrose solutions undergo a slow conversion into a 1:1 mixture of glucose and fructose, also called „invert sugar“. Each molecule of sucrose splits into one molecule of glucose and one molecule of fructose (see fig. 1) at the same time consuming one molecule of water. This "sugar inversion" is enhanced by the presence of acids (contained in most beverages) and by elevated temperatures.
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