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How do Invert Sugars deter crystallization in Sucrose solutions?
Invert Sugars, by themselves, are notorious for their reputation to crystallize fast (think honey), but their addition to solutions of Sucrose (think simple syrup) deters the crystallization process. ...
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3
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Heat and Sugar Syrup Consistency
I make my own sugar syrups and have been observing how heating the syrup to different degrees results in syrups of radically different consistencies, I wonder why. Heating up syrups (4:3 Sugar:Water) ...
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