Converted syrup is granulated sugar by adding water and sucrase, reacting under certain conditions, or adding acid to cook to a certain time and the right temperature after cooling. Converted syrup is rich in sugar and is an essential ingredient for cakes. This syrup can be stored for a long time without crystallization, and is mostly used in Chinese mooncake crusts and in a variety of products that replace granulated sugar.

Place the conversion syrup in a cool, light-proof and dry environment. If it is not to be taken within a short period of time, it can be placed in the refrigerator for low-temperature storage, and cold storage is best at 4-15 degrees Celsius. The opened syrup solution should not normally be stored for a long time, not more than three months in winter and one month in summer. If taken, the solution should be held up to the light and observed to see if it remains clear. If a large number of bubbles, flocculent suspension, sediment or discoloration, crystallization, indicating that the syrup solution has been rancid phenomenon, can not be taken.