The conversion and caramelization of sucrose may have some impact on the quality of the syrup produced.

1. Conversion of sucrose: Conversion refers to the process of converting sucrose into other sugars (such as glucose and fructose). This transformation may be caused by factors such as microbial action, high temperature, or acid-base conditions. Converted syrup usually has higher sweetness and better flavor, but may also affect the color, mouthfeel and stability of the syrup.

2. Caramelization: Caramelization refers to the process of dehydration of sucrose at high temperatures to form caramel. Excessive caramelization will cause the syrup to deepen in color, produce a bitter taste and increase the dextrin content. These changes may affect the taste and quality of the syrup.

In order to obtain high-quality syrup, the sucrose conversion and caramelization processes need to be controlled. This can be achieved by controlling temperature, time, pH and other process parameters. In addition, selecting high-quality cane sugar raw materials and using appropriate processing equipment are also key.