Adding an appropriate amount of calcium hydroxide or sodium hydroxide to invert syrup or glucose syrup, these alkaline substances will react with acidic substances to neutralize the acidity of invert syrup or glucose syrup.
It should be noted that this neutralization reaction may produce some precipitates, which can be removed by filtration or centrifugation. At the same time, in order to ensure the quality of invert syrup or glucose syrup, it is necessary to control the addition amount of alkaline substances and reaction time to avoid the deterioration of syrup caused by excessive neutralization.