Simple syrup is a nearly saturated sucrose aqueous solution with a concentration of 85%(g/ml). If 1000ml single syrup is prepared, first boil 450ml purified water, then add 850g sucrose and heat to 100℃. The filtered purified water should be heated from the filter, cooled to 1000ml at room temperature, and then stirred evenly.

High fructose corn syrup

This is a newly developed starch syrup, and its sweetness is equal to or higher than sucrose. Because fructose and glucose are sugars of fructose, they are called fruit grape pulp. D- glucose is partially converted into fructose under the action of isomerase and catalyst.

The principle of isomerization is very simple. After decolorization by activated carbon, desalting and degassing by ion exchange, high DE glucose syrup was added with corresponding catalysts and stabilizers, such as magnesium salt and cobalt salt, and the isomerization reaction was completed at pH 6.5 ~ 8.5 and temperature 60 ~ 70℃. For pH value, each enzyme is specific and cannot be selected arbitrarily.