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How is the sugar content of syrup reduced in the finished beverage?
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soft drink
Various soft drinks in a supermarket.
The sugar content of syrup is reduced to the levels found in a finished soft drink through the process of dilution with water.
Manufacturers typically employ one of two methods to achieve this:
* The flavoring syrup is diluted with water before the product is cooled, carbonated, and bottled.
* A precise amount of syrup is measured directly into each bottle, which is then filled with carbonated water.
Through these processes, the sugar concentration is lowered from 51–60 percent in the original syrup to 8–13 percent in the final beverage.1