Liquid Sugar Manufacturing Process | Liquid Sucrose | Liquid Invert

How to make liquid sugar or liquid invert from sugar cane

Definition: Liquid sugar is generally term for saturated aqueous solutions of sugar (sucrose), invent sugar, glucose, fructose, etc Slightly or in blended of different proportions.

There two basic types of liquid sugar derived from the sucrose.

  • Liquid Sucrose (It is almost all sucrose generally at 67% solids)
  • Liquid Invert (It has 76% solids out of that 55% invert sugar remaining percent having sucrose.)

How to make liquid sugar or liquid invert from sugar cane- sugar process tech

Liquid Sucrose:

They are two basic types of liquid sucrose.
One is made from melted granulated sugar, usually filtered with a small quantity of powered carbon to improving the colour and clarity. The other type is made from high grade refinery process liquors that have been carbon treated without prior crystallization. Some refiners purify these high grade liquors by a mixed bed ion exchange process to further reduce the soluble ash and colour content.

It has lower in reducing sugars and low ash and high quality liquid sugars. Its has not more than 0.4% reducing sugars. This is storage at slightly above 8.0pH has been found to minimized the bacteriological problems. It is essential that all 67 brix syrups be produced, stored and distributed with careful attention to the best sanitary practices.

Liquid Invert:

The most popular liquid invert is that of 52 to 58% reducing sugars at 76 Brix. It is produced from two different methods One is produced by acid inversion of melted granulated sugar is usually filtered with a small quantity of carbon to improving the color and clarity, The second type is produced from high grade liquor treated with carbon char. Which further processed by the a two bed ( Cation — Anion ) ion exchange process. The strong acid cation resins, operated at proper temperature and contact time, produced the required level of inversion.

Inversion Method

Inverting sucrose can be accomplished by

  1. Batch acid inversion,
  2. Continuous acid/ heat inversion,
  3. Ion exchange and enzyme.
  4. Continuous methods feature a low-acid and or high temperature with short retention time.
Batch Inversion Process:

Batch methods can invert from the 50 to 92% level in reasonable time periods. Control is accomplished by polarimetric readings, To stop the inversion, a base is added to neutralize the acid sugar solution. Different invert percentages can be produced by blending with sucrose solutions.
Optimum conditions for producing liquid invert , by acid inversion of 68 Brix sucrose solution are 2.5 to 3.0 ml/lt solution at 680C for 15 min. The acid employed are always the mineral acids allowed by food regulations (EUI 995), such as sulfuric and hydrochloric acid. However organic acids such as citric; malic or acetic acids, can also be used. The inverted sugar solution is neutralized with sodium or potassium hydroxide.

Continuous acid/ heat inversion:

In this process continuously by pumping a sugar solution, to which acid is added, through the heated plug flow reactor or cascade of vessels with stirrers In this process, the degree of inversion can be controlled by varying the temperature, The solution is subsequently neutralized and, if necessary, concentrated by evaporation and cooled.

Inversion by enzymes:

The hydrolysis of sucrose using suitable enzymes like invertases, sucrases, a-glucosidases, ß-fructosidase, ß-fructofuranosidse, or ß- fructofuranoside-fructohydrolase. Sucrose solutions are in some cases still inverted in batches using free invertase. This is done by warming the solution in heated vessels under agitation to 550C, adjust the pH value to 5.5, generally with the citric acid, and adding invertage.  Once the desired inversion level reached, the invertage is denatured by heating to at least 650C.

The liquid invert sugar is commercially termed medium invert or 50% invert to differentiate it from total invert or 100% invert shipped at 70 to 72% Brix, Which is limited to specially uses.

Specifications of liquid sugars:

Liquid sugar

#1 sucrose #2 sucrose Medium Invert Total Invert
Colour (ICUMSA) 25 40 30 40
Solid % 67.3 to 67.7 67.3 to 67.7 73.3 to 76.7 71.0 to 74
Invert % 35 to 42 93
pH 7.9 to 8.5 7.9 to 8.5 4.7 to 5.3 3.5 to 4.5

Storage of liquid sugar:

a) Liquid sugars are protected from microbiological contamination by a variety of methods:
Tight filtration & heat, Pasteurizing, Elevated density,

b) Sterilization of equipment and tanks. (Sterilization of equipment can be accomplished with chlorine, tamed iodine, hot water, and steam.)

c) Storage tanks are constructed of stainless steel, aluminum, mild steel coated with interior protection, or fiberglass-reinforced plastics and are self-draining.

d) The head space above the syrup storage in the tanks is kept dry by blowing in heated, filtered, and ultraviolet (UV)-treated air to prevent condensation from forming on the top of the interior of the storage tank and dripping onto the surface of the liquid sugar. In addition, UV lamps are mounted in the ceiling of the storage tanks to control microbial activity in the airspace above the syrup and on the surface of the syrup.

Liquid syrup must be stored and handled very carefully. Contamination by colour, sediment, or microbiological content will result in recycling of entire storage system. The main source of contamination is from yeast fermentation. Once contamination occurs, it is a matter of time until the numbers of organisms will exceed the product specification and a complete cleanout will be required. This involves complete evacuation of the entire sugar system washing all pipes and tanks before sanitizing with sanitizing agent such as chlorine or tamed iodine.
A well-designed and well-controlled sugar system should maintain quality for 6 months to 1 year.

Summery : In this article explained about Liquid Sugar Manufacturing Process from sugar cane | Liquid Sucrose (It is almost all sucrose generally at 67% solids) & Liquid Invert (It has 76% solids out of that 55% invert sugar remaining percent having sucrose.)


Some Related Articles

Cocrystallization concept in sugar industry crystallization process | steps for the preparation of any cocrystallization | Natural Sugar Granules, Molasses Granules, Honey Granules, Maple Granules.

Specialty sugar products Like Cube sugar | Candy sugar | Fondant sugars

In this sugar article mainly discus about what is refined sugar,Refined sugar making process, and refined sugar specifications.

In this sugar article discussed about raw sugar definition, basic steps for raw sugar making process and raw sugar specifications.

What is jaggery or Gur, flow chart steps in jaggery making process, and also discussed about Organic Jaggery Vs commercial jaggery.


Post Author: siva alluri

The aim of this Blog "sugarprocesstech" is Providing basic to advance knowledge in sugar process industry and providing maximum calculation regarding capacity and equipment design online calculators .

10 thoughts on “Liquid Sugar Manufacturing Process | Liquid Sucrose | Liquid Invert

    Vincent Oliveth

    (July 11, 2017 - 10:16 am)

    Mill and boiler also to be included

      siva alluri

      (July 12, 2017 - 7:07 am)

      Thank for your valuable suggestion sir.
      This website will be focused also on mill and boiler.
      The “” invites from all technologists to share your knowledge, achievements in your working organization and new developments and technologies in sugar industry and its concerned units. It is very much helpful to show your identity to the world at the same time it will helpful to another technologist to enhance their insight and enhance great execution in there working.

    Mr.Kumar Buch

    (October 19, 2019 - 10:51 am)

    I want to manufacture for inhouse use,500Kgs per hour Liquid Sugar-Food Grade with practically no ash and 76-70 degree Brix. Sugar Can Juice after Mill will be the input.

    Do I need filteration, special filtration, Membrane Filtration and then Evaporation ?
    Kindly advise me list of equipments for manufacturing The best Food Grade Liquid Sugar from Sugar Cane Juice after Milling.

    Best regards

    Kumar Buch
    Business Adviser
    whatsapp: +91 9881123188; wechat: kumarbuch123

    Mr.Kumar Buch

    (July 15, 2020 - 10:36 am)

    Kindly provide process flow diagram and economics of manufacturing Liquid Sugar of 68 degree Brix,Pale straw color. This will be directly from Mill to Juice and then Liquid sugar with necessary purification-concentration steps.
    Best regards
    Kumar Buch
    whatsapp: +919881123188

    Mohammed Alamiry

    (August 20, 2020 - 10:42 am)

    We are planned to produce 400 MT per day sucrose liquid sugar.

    could you please provide us with an information regarding the followings :-
    1- type of trucks.
    2- usage of liquid sugar.

    best regards.

    Mohammed Alamiry
    production manager at YEMEN COMPANY FOR SUGAR REFINING.

      Mr. Chirapong S.

      (November 2, 2020 - 9:29 am)

      We are the OEM for water and process solution specialized in Liquid sugar and sweetener manufacturing processes. Our liquid sugar process has been acknowledged, audited and certified by Coca Cola. We have built already 5 liquid sugar plants and 1 is under construction. 5 plants in Thailand at capacity of 200 to 300 ton dry solid per day and 1 plant in Indonesia with 400 tons dry solid per day. The plant in Indonesia is owned by Coca Cola Amatil. Would you like to receive further information please do not hesitate to contact me at my email or or my WhatsApp : +66818417210

    Ahmad Kamil

    (October 2, 2020 - 7:37 am)

    I’m looking for liquid sugar .
    Qty : 10k mt permonth
    Contract : 1 year
    Delivery : Cif to China
    Terms of payment : 100% full LC at destination port.
    Your price : ?

    Please whatsapp me at +60169957114
    Your asap reply will be very much appreciated.

    Thank you

    Victor Mashtakov

    (September 7, 2021 - 11:45 am)

    Dear Sirs,
    We are looking for Liquid Sugar as following:
    We need Liquid Sugar, 25000ton x 12
    Payment: against irrevocable non-transferable auto revolving LC, can supply?
    If you can supply, please let us know.
    Please reply to us ASAP.
    Thanks & Regards.
    Victor Mashtakov

    Umesh pawar

    (April 28, 2023 - 3:28 am)

    Interested in invert sugar and cocrystallization products technology…

    Umesh pawar

    (April 28, 2023 - 3:31 am)

    Need plant machinery counsultant to set up invert syrup and cocrystallisation product

Leave a Reply

Your email address will not be published. Required fields are marked *