Syrups are sometimes described by their solids content. The concentration of sugar solutions can be measured using a hydrometer, refractometer, or flowmeter.
The concentrations measured by these instruments is converted into a degrees Brix value, which is the food industry’s standard of identifying the sugar concentration in syrups or liquids.
Brix, named after Adolf Brix, the German scientist who created the scale, is a measure of the percentage of soluble solids in syrups and the products, including fruit juice.
Each degree (1 °) of Brix is equal to a 1% concentration of sugar in solution when measured at 20 ° C. It is expressed in terms of degrees.
Brix provides an objective measurement of the sugar concentration in a product and hence gives idea of the level of sweetness of the product.
The refractometer measures the ability of solutions to bend or refract a light beam, which is proportion to the solution’s concentration.
Definition of brix