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Sugar Slurry
Sugar Slurry is a concentrated aqueous solution of sucrose, prepared by dissolving refined sugar in water to create a viscous, pumpable syrup. It is used extensively in food, beverage, and industrial applications where liquid sweeteners are preferred over granulated sugar for ease of mixing, consistency, and handling. Sugar slurry ensures uniform sweetness and rapid dissolution in various processes and formulations.
Sugar Slurry
Primary Uses
- Food & Beverage Industry
- Sweetening Agent: Used in soft drinks, fruit juices, flavored beverages, and syrups for uniform sweetness and easy blending.
- Bakery & Confectionery: Incorporated in dough conditioners, fillings, glazes, and icings to provide moisture and sweetness.
- Dairy Products: Used in flavored milk, yogurts, and ice creams to improve taste and texture.
- Canning & Preserving: Acts as a sugar source in jams, jellies, and canned fruits for sweetness and preservation.
- Industrial Food Processing
- Fermentation Substrate: Provides fermentable sugar in brewing, distilling, and bioethanol production processes.
- Ingredient in Liquid Food Preparations: Used for soups, sauces, and ready-to-drink products requiring sweetening and viscosity control.
Secondary Uses
- Pharmaceuticals & Nutraceuticals
- Syrup Base: Utilized as a sweetener and carrier in medicinal syrups and oral solutions.
- Cosmetics & Personal Care
- Humectant & Sweetener: Used in lotions and creams to provide moisture retention and mild sweetness.
- Animal Feed
- Energy Source: Added in liquid feed formulations to improve palatability and energy content.
1. Basic Identification Attributes
- Chemical Name (IUPAC): Aqueous sucrose solution
- Common/Trade Name: Sugar Slurry
- CAS Number: Not applicable (mixture)
- HS Code: 1702.90.00
- Synonyms: Sugar syrup, Liquid sugar, Sugar solution
2. Physical & Chemical Properties
- Physical State: Viscous liquid
- Color & Odor: Clear to light amber; sweet odor
- Concentration: Typically 65–75% sucrose by weight (Brix)
- Solubility: Fully soluble in water (already dissolved)
- Density: Approx. 1.3–1.4 g/cm³ depending on concentration
- pH: Neutral to slightly acidic (pH 6–7)
3. Safety & Hazard Attributes
- GHS Classification: Not classified as hazardous
- Toxicity: Non-toxic and food-safe
- Exposure Limits: No occupational exposure limits established
4. Storage & Handling Attributes
- Storage Conditions: Store in food-grade tanks or containers at controlled temperature to prevent fermentation or microbial growth
- Container Type: Food-grade drums, tanks, or bulk liquid containers
- Shelf Life: Typically 6–12 months under proper refrigerated or cool storage
- Handling Precautions: Prevent microbial contamination; avoid prolonged storage at high temperatures
5. Regulatory & Compliance Attributes
- Complies with FDA, EFSA, and other international food additive and ingredient standards
- Produced under Good Manufacturing Practices (GMP)
- Suitable for use in food, beverage, pharmaceutical, and cosmetic products
6. Environmental & Health Impact
- Biodegradability: Readily biodegradable
- Ecotoxicity: Low environmental impact; natural carbohydrate solution
- Bioaccumulation: Not significant
Safety Handling Precautions
- PPE Required: Gloves recommended when handling large volumes
- Handling Guidelines: Use sanitary practices to prevent contamination
- Storage Measures: Keep containers sealed and refrigerated if possible
First Aid Measures
- Inhalation: Not applicable (liquid)
- Skin Contact: Wash with water if irritation occurs
- Eye Contact: Flush with water if splashed; seek medical attention if irritation persists
- Ingestion: Generally safe; no special treatment required
Firefighting Measures
- Fire Hazards: Non-flammable liquid
- Extinguishing Media: Use water, foam, or dry chemical if fire nearby
- Hazardous Combustion Products: None under normal conditions
Related products
Blueberry Toppings
Blueberry Toppings are sweet, fruit-based condiment preparations made primarily from blueberries, sugar, and thickening agents. They are characterized by a vibrant blue-purple color, fruity aroma, and a sweet-tart flavor profile. Typically semi-viscous with chunks or pureed pieces of blueberry, these toppings are used as finishing ingredients in desserts, breakfast foods, and beverages. Blueberry toppings may be prepared as preserves, syrups, or glazes and often contain natural flavors and preservatives to enhance shelf life and sensory appeal.
Calcium Saccharin
Calcium Saccharin is the calcium salt form of saccharin, a synthetic sweetener. It appears as a white to off-white crystalline powder with a sweet taste that is several hundred times sweeter than sucrose (table sugar). Calcium Saccharin is water-soluble and widely used as a non-nutritive sweetener in food and beverage products, pharmaceuticals, and oral care formulations. Due to its stability under heat and acidic conditions, it is ideal for baked goods and beverages. It serves as a sugar substitute for diabetic and calorie-restricted diets and is often used in combination with other sweeteners to improve taste profiles.
Fructose
Fructose, also known as fruit sugar, is a naturally occurring monosaccharide found in many plants, fruits, honey, and root vegetables. It is a simple sugar with a sweet taste and is one of the three dietary monosaccharides, alongside glucose and galactose. Fructose appears as a white crystalline powder, highly soluble in water, and is commonly used as a sweetener in food and beverage industries due to its high relative sweetness. It plays important roles in metabolism and is used extensively in the production of high-fructose corn syrup (HFCS) and other sweetening agents.
Icing Sugar
Icing Sugar, also known as powdered sugar or confectioners’ sugar, is a finely ground sugar with a powdery consistency. It is typically made by milling granulated sugar into a fine powder and blending it with a small amount of anti-caking agent (usually cornstarch or tricalcium phosphate) to prevent clumping. Icing Sugar is white, odorless, and has a sweet taste. It is widely used in baking, confectionery, and culinary applications to provide sweetness, texture, and decorative finishes.
Liquid Glucose
Liquid Glucose is a viscous, clear to pale amber syrup primarily composed of glucose and other saccharides. It is produced by the enzymatic hydrolysis of starch derived from corn, wheat, or potatoes. Known for its high sweetness and excellent moisture-retention properties, Liquid Glucose is widely used in the food and beverage industry to enhance texture, sweetness, and shelf life. It also acts as a humectant and crystallization inhibitor, improving the quality and consistency of various processed foods.
Sucralose
Sucralose is a high-intensity, zero-calorie artificial sweetener derived from sucrose through selective chlorination. It is approximately 600 times sweeter than sugar, making it an effective sugar substitute in a wide range of food and beverage applications. Sucralose is stable under heat and across a broad pH range, suitable for cooking, baking, and long shelf-life products. It delivers sweetness without calories or glycemic impact, favored in health-conscious and diabetic-friendly formulations.
Sucrose
Sucrose, commonly known as table sugar, is a natural disaccharide composed of glucose and fructose. It is a widely used sweetening agent in food and beverages, known for its clean, sweet taste and excellent solubility in water. Supplied in 25kg bags, sucrose serves as a key ingredient in cooking, baking, and industrial applications. It also functions as a preservative, texture enhancer, and fermentation substrate in various industries.
Xylitol
Xylitol is a naturally occurring sugar alcohol used as a low-calorie sweetener. It is derived primarily from plant materials such as birch wood and corn cobs. Xylitol has sweetness comparable to sucrose but with fewer calories, making it popular in sugar-free and diabetic-friendly food products. It also exhibits dental health benefits by reducing the risk of cavities.
