The sugar industry is a highly mechanized, continuous modern production industry, and its product is what we usually say sugar. Different sugar products differ in many properties, such as sweetness, viscosity, adhesiveness, thickening, moisture absorption and moisture retention, osmotic pressure and food preservation, color stability, coking, fermentability, reducibility, sucrose crystallization prevention, foam stability, and so on. These properties are closely related to the application of starch sugars, and it needs to select different types of starch sugars for different usages.
