Description
Sugar syrup concentration is a thermal process that removes water from a sucrose solution to raise its sugar content and viscosity.
Technical
The process relies on controlled heating to evaporate water while monitoring Brix to avoid caramelization. At temperatures above 120 °C sucrose begins to caramelize, producing brown pigments and off‑flavors, while prolonged heating above 140 °C can trigger Maillard reactions with residual amino acids.
Science
Primary Reaction
Evaporation of water from a sucrose solution, increasing sugar concentration; at higher temperatures, sucrose caramelization and Maillard reactions occur.
Sensory Profile
Aroma ()
sweetcaramelbutterywarmrichtoastyvanilla-likehoneyedmolasses-likeburnt sugar