ABSTRACT
Sugar is an important ingredient in many food and drink applications, and liquid sweeteners or syrups possess additional applications, bene™ts, and properties.
Among common viscous carbohydrate-based liquids, syrups include honey, corn syrup, inverted sugar, and molasses. In order to understand how liquid sweeteners differ from solid sweeteners, such as granulated sugars, it is imperative to understand their chemistry. Of course, sucrose as a disaccharide of glucose and fructose possesses a relative sweetness of 100 as a base for all other sweeteners. However, liquid sugars or syrups are different in chemical structure and functional properties from the competitive granulated sugar (Anderson 1997).
