Appendix 2

Solutions of sucrose, corn syrup and other

monosaccharides and disaccharides

Table A2.1 Comparison of Brix and Baum concentrations of aqueous

sucrose solutions at 20C (68F).
Degrees Brix

Degrees Baum

5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95

2.8
5.6
8.3
11.1
13.8
16.6
19.3
22
24.6
27.5
30.2
32.5
35
37.6
40.3
42.5
44.9
47.4
49.5

Comment: Linear interpolation provides fair results:

Degrees Brix
10
15
12.5
60
65
62.5
80
85
82.5

Degrees Baum

Interpolated values

5.57
8.34
6.96
32.49
35.04
33.77
42.47
44.86
43.67

6.955

33.765

43.665

For a detailed scale (per 0.5 degree Brix), see Meiners et al. (1983, Vol. 1/I, p. 11).
Confectionery and Chocolate Engineering: Principles and Applications
2010 Ferenc . Mohos. ISBN: 978-1-405-19470-9

Ferenc . Mohos

580

Confectionery and Chocolate Engineering: Principles and Applications

Table A2.2 Sugar content and density of saturated aqueous sucrose

solutions as a function of temperature (Antokolskaya et al. 1964).
Temperature (C)

Sugar (g/100 g water)

Density (kg/m3)

179.2
184.7
190.5
197
203.9
211.4
219.9
228.4
238.1
248.7
260.4
273.1
287.3
302.9
320.5
339.9
362.1
386.8
415.7
448.6
487.2

1314
1319.2
1323.5
1328
1332.7
1342.7
1345.7
1348
1353.5
1359.2
1365.1
1371.2
1377.5
1384
1390.8
1397.7
1404.9
1412.2
1419.9
1427.7
1435.9

0
5
10
15
20
25
30
35
40
45
50
55
60
65
70
75
80
85
90
95
100

Table A2.3 Solubility number of sucrose as a function of temperature

(Sokolovsky 1958, p. 15).
t (C)
0
10
20
30
40
50
60
70
80
90
100

(m/m%)

100

64.18
65.58
67.09
68.7
70.42
72.25
74.18
76.22
78.36
80.84
82.97

179.1736
190.5288
203.859
219.4888
238.0663
260.3604
287.2967
320.5214
362.1072
421.9207
487.1991

For further details, see Maczelka (1962, p. 24).

Melting-point values of sucrose (depending on purity): 185190C.
Mean specific heat capacity of sucrose (in the range 0100C):
cP = 0.2712 + 0.00103t ( kcal kg C )

(1 cal = 4.1868 J ) .
For further details, see Maczelka (1962, p. 27).

Appendix 2 Solutions of sucrose, corn syrup and other monosaccharides and disaccharides

581

Table A2.4 Solubility of sugar in water in the presence of glucose syrup (Sokolovsky 1958, p. 16).
100 g solution consists of

100 g water dissolves

Sugar (g)

Syrup (g)

Sugar (g)

Syrup (g)

Total dry weight (g)

20

67.09
57.54
51.23
48.51
43.26

0
10.56
17.74
21.76
28.8

203
180.2
165.09
163.16
154.82

0
33.1
57.17
73.19
103.07

203
213.3
222.26
236.35
257.89

50

72.25
62.97
55.65
51.03
46.81
44.47
37.96

0
10.05
18.26
24
28.86
32.02
40.54

260.36
233.39
208.16
204.37
193.19
189.15
176.56

0
37.25
69.01
96.12
119.52
136.2
188.56

260.36
270.64
277.17
300.49
312.71
325.35
365.12

70

76.22
67.43
60.6
55.14
52.7
49.69

0
9.92
17.55
24.95
28.1
32.16

322.83
297.79
277.35
276.95
274.48
273.77

0
43.7
80.32
125.31
146.35
177.19

322.83
341.49
357.67
402.26
420.83
450.96

Temperature (C)

Table A2.5 Solubility of sugar in water in the presence of invert syrup (Sokolovsky 1958, p. 17).
100 g solution consists of

100 g water dissolves

Sugar (g)

Invert sugar (g)

Sugar (g)

23.1

67.59
57.84
47.31
38.66

0
11.9
25.39
36.9

208.55
191.14
173.3
158.18

0
39.32
93
150.98

208.55
230.46
266.3
309.16

30

68.11
56.32
50.97
49.91
48.95
46.36
39.23
32.06
31.85
26.03
21.18
20.59

0
14.94
21.86
23.21
24.46
28.01
37.48
47.02
47.62
56.37
63.68
64.47

213.58
195.96
187.6
185.68
184.09
180.88
168.43
153.25
155.13
147.9
139.89
137.82

0
51.98
80.46
86.34
91.99
109.29
160.93
224.76
231.95
320.28
420.61
431.52

213.58
247.94
268.06
272.02
276.08
290.17
329.36
378.01
387.08
468.18
560.5
569.34

50

72.22
62.81
53.8
46.2
36.75

0
11.42
22.65
32.32
46.05

260.36
243.73
228.45
215.08
196.43

0
44.31
96.17
150.46
253.2

260.36
288.04
324.62
365.54
449.63

Temperature (C)

Invert sugar (g)

Total dry weight (g)