Applications
Because the sucrose is already in liquid form, liquid sugar streamlines production compared with straight white sugar, helping manufacturers save energy and cost. It can be added easily during manufacture, with less manual and packaging handling.
Its most common use is soft drinks, carbonated and fruit juice blends, where it sweetens and affects mouthfeel. It is also a sweetening and bulking agent for fruit-based preparations, flavourings, sauces, dairy products, ice creams and confectionery such as toffee.
Its 67% sucrose content and clear appearance make it an attractive coating for cereal bars and other snacks. It can also aid fermentation and priming of beers and ciders, and is a key ingredient in bee feed.
Tasting notes
A sweet, light taste that complements its thin texture. Unlike many other sugar syrups, it is not viscous.
How it is made
- Liquid sugar is made from white refined sugar (straight sucrose), from either beet or cane. After harvest, sugar beet is sliced into thin strips and mixed with hot water in a diffuser for around an hour.
- Lime and carbon dioxide are added before the solution is filtered and evaporated into a thick amber juice, which is seeded with sugar crystals to create a super-saturated massecuite.
- A centrifuge separates the crystals, which are dried, sieved, metal detected and packed as straight sucrose.
- At the Ragus facility the sucrose is dissolved in water in an industrial vat until the correct ratio of sucrose to moisture is reached: a dry substance content of 67%.
- The liquid is passed through an 80-micron filter and packed for distribution.
Ragus manufactures and supplies this product for industrial food and beverage brands. To learn more about this or our other pure sugar ingredients, contact our Customer Services Team.