As the boiling point is a colligative property, one would expect that the boiling point of sugarcane juice should be higher than pure water because Sugarcane juice contains water (75–85%), non-reducing sugars (10–21%), reducing sugars (0.3–3%), organic substances (0.5–1%), inorganic substances (0.2–0.6%) and nitrogenous substances (0.5–1%)1. However, the boiling point of sugarcane juice is only 91-95°C . Are there any chemistry theories that can explain this drop in boiling point?
1 Sreedevi, P., Jayachandran, L.E. & Rao, P.S. Browning and bioactive composition of sugarcane juice (Saccharum officinarum) as affected by high hydrostatic pressure processing. Food Measure 12, 1962–1971 (2018). https://doi.org/10.1007/s11694-018-9811-7
 Tiwari, G. & Prakash, Om & Kumar, Subodh. (2004). Evaluation of convective heat and mass transfer for pool boiling of sugarcane juice. Energy Conversion and Management. 45. 171–179. 10.1016/S0196-8904(03)00143-2.
: Canilha, Larissa & Chandel, Anuj & Milessi, Thais & Antunes, Felipe & Freitas, Wagner & Felipe, Maria & da Silva, Silvio. (2012). Bioconversion of Sugarcane Biomass into Ethanol: An Overview about Composition, Pretreatment Methods, Detoxification of Hydrolysates, Enzymatic Saccharification, and Ethanol Fermentation. Journal of biomedicine & biotechnology. 2012. 989572. 10.1155/2012/989572.