Premium Liquid Sucrose 67% – High Purity Sugar Solution

Technical Reference

Technical Specifications

Applications & Use Cases

• Food and beverage manufacturing: Carbonated soft drinks, cordials, fruit juices, confectionery, baked goods, ice cream, and dairy desserts — used as a consistent, pump-able sugar source replacing dry sucrose handling.
• Brewing and fermentation: Adjunct sugar addition in beer, cider, kombucha, and mead production to adjust fermentable sugar levels and original gravity (OG); priming sugar in bottle conditioning.
• Pharmaceutical manufacturing: Excipient and sweetening agent in syrups, suspensions, lozenges, and oral liquid formulations; used as a preservative co-agent at high concentrations.
• Cosmetics and personal care: Humectant and texture modifier in creams, lotions, scrubs, and hair care products; acts as a natural moisturising agent and rheology modifier.
• Water treatment — biological denitrification: Carbon source (electron donor) for heterotrophic denitrification in wastewater treatment plants, supporting nitrate reduction in biological nutrient removal (BNR) processes.
• Water treatment — microbial seeding and biofilm establishment: Low-rate dosing to stimulate bacterial growth in slow sand filters, constructed wetlands, and bioaugmentation programmes.
• Aquaculture and hatcheries: Carbon source in biofloc technology (BFT) systems; maintains favourable C:N ratios to suppress ammonia accumulation and support heterotrophic bacterial communities.
• Animal feed and agricultural inputs: Palatability enhancer and energy supplement in liquid feed formulations for cattle, swine, and equine applications.
• Industrial fermentation and biotechnology: Feedstock for microbial fermentation processes producing organic acids, enzymes, ethanol, and other bio-based chemicals.
• Cleaning and sanitation support: Carrier and stability agent in certain enzymatic cleaning formulations used in food processing facilities.
• Cosmetic and nutraceutical compounding: Syrup base for oral supplements, herbal preparations, and throat lozenges manufactured under TGA-compliant conditions.

Dosing Rates & Guidelines

Note: All dosing rates are indicative. Site-specific conditions including pH, temperature, background chemistry, microbial load, and regulatory requirements will influence optimal rates. Operators should conduct bench-scale trials prior to full-scale application. Dosing rates for wastewater applications must comply with the relevant environment protection licence conditions issued by the applicable state EPA.

Dilution Instructions

General Principles

• Liquid sucrose 67% is a high-purity aqueous solution and poses minimal hazard during dilution. However, correct technique ensures product quality, avoids microbial contamination, and maintains process consistency.
• Always use potable or process-grade water appropriate to the application (e.g., purified water for pharmaceutical use; chlorinated mains water for food manufacturing).
• Liquid sucrose is added to water — not the reverse — to maintain control over concentration and avoid localised supersaturation or excessive foaming.
• All equipment must be clean, dry (or pre-rinsed with water of appropriate quality), and food-safe or application-appropriate.

Equipment Required

• Calibrated measuring vessel or flow meter (stainless steel, food-grade HDPE, or polypropylene)
• Accurate scale or volumetric measurement system
• Paddle mixer, recirculation pump, or overhead stirrer (for volumes above 100 L)
• Brix refractometer (temperature-compensating, 0–80 °Bx range) for QC verification
• Thermometer (if dilution is temperature-sensitive)
• pH meter or strips (where pH of diluted solution is a process parameter)

Step-by-Step Dilution Procedure

1. Calculate target volume and mass: Determine the target sucrose concentration (°Bx or % w/w) in the finished solution. Use a sucrose dilution table or the formula: V₁ × C₁ = V₂ × C₂, where C is expressed as % w/w or °Bx. Account for the density of the 67% solution (approximately 1.33 kg/L) when converting between mass and volume.
2. Add the required volume of water to the mixing vessel first. This ensures that the sugar solution disperses evenly and prevents concentration gradients at the vessel base.
3. Measure the required volume or mass of liquid sucrose 67%. Pump or pour the liquid sucrose into the water slowly with gentle agitation. Avoid splashing to prevent surface contamination and foam generation.
4. Mix thoroughly using a paddle mixer or recirculation pump for a minimum of 5 minutes for batches up to 1,000 L. Larger tanks may require 10–20 minutes of recirculation to ensure homogeneity.
5. Verify concentration using a calibrated, temperature-compensating Brix refractometer. Take readings from at least two points in the tank (top and bottom). Adjust with additional water or sucrose solution as required.
6. Check pH if required by the application. The diluted solution should have a pH of 5.5–7.0. Adjust if needed using food-grade acid or alkali as specified by the formulation.
7. Transfer to appropriate storage vessel and label clearly with: product name, concentration (°Bx), date of preparation, batch number, and intended use.
8. Use diluted solutions promptly where microbiological control is critical (particularly in food and pharmaceutical applications). Diluted sucrose solutions below 60°Bx are susceptible to yeast and mould growth. Refrigerate at 2–8°C if storage exceeds 24–48 hours and the solution is not being actively used.

Reference Dilution Table — Liquid Sucrose 67% to Target Brix