Question

Q.VI) With the help of a process organiser, represent the procedure for making sugar syrup. [Remember to mention the resources needed and also, explain the principle for it.] O​

Answer 1

Answer:

The sugar content of carbonated and still soft drinks varies considerably according to whether the product is to be supplied ready to drink, or as a concentrate (often referred to as a “syrup”). A typical formulation would also contain flavoring or concentrated fruit juice, acidity regulators, preservatives, stabilizers, antioxidants and coloring. With “Diet,” and other “sugar-free” drinks the sugar content is replaced with artificial sweeteners such as Aspartame

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