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Unformatted text preview: beverage is an important aspect of its quality . i. Too much too sweet ii. Too little not sweet enough common sense woot. b. As a solid particle in a solution, sugar (sucrose) is a part of the total soluble solids content of a beverage. i. Solution GET THE DEFINITION ii. Sucrose is a solute disperse into a solvent CHECK THIS c. Sucrose concentration is monitored in the beverage processing industry, and is measured as degrees Brix ( Brix) d. This is equal to the weight percent of sucrose in solution (grams of sucrose per 100 grams of sample ). e. In any sweetened beverage formulation using sucrose as the only sweetener, the Brix reading is directly proportional to the amount of sucrose in a solution. EXAM QUESTION. T/F f. The Brix/Acid Ration i. Ratio of sugar to acid is critical in selecting fruits to be commercially processed into juice ii. Oranges are typically harvested at 12 Brix 1. This ratio can vary according to grow region...
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This note was uploaded on 03/25/2008 for the course FSTC 201 taught by Professor Murano during the Spring '08 term at Texas A&M.
- Spring '08