Bottling plant production line

Solutions for Liquid Sugar UV Treatment

UV treatment can be used for liquid sugar syrups without affecting taste, color or odor.

Learn More

Food and Beverage manufacturers are striving to meet more stringent quality standards. By treating liquid sugar (often referred to as sugar syrups) with ultra-violet light, producers can achieve their treatment goals without the risk of discoloring or changing the taste of their products.

If untreated, microorganisms in liquid sugar can cause food discoloration, adverse flavors, undesired odors and reduced product shelf-life. The utility of UV treatment is further increased as manufacturers respond to consumer demand for reduction in additives and preservatives.


How UV Treatment Works:

UV treats microorganisms by penetrating their cell membranes and damaging the DNA, making them unable to reproduce, inactivating them.

Our application note explains the advantages of UV for Liquid Sugar Syrup Treatment in greater detail. Download it to learn even more about how UV systems can effectively achieve your treatment targets.


Liquid Sugar Application Note

UV Liquid Sugar Treatment vs Thermal Pasteurization

Thermal treatment is often applied during the production of sugar syrups to eliminate microorganisms. For those products that can tolerate the temperature, heat pasteurization may be an option. However, heat pasteurization also has drawbacks.

If you’re looking for more information on liquid sugar UV treatment, reach out to our team today. 


We're Here to Help

Have questions? Call us at 1 (888) 220-6118 or complete the form below.