In evaporators, sucrose is usually lost through thermally catalyzed acid hydrolysis (inversion) reactions or physically by vapor entrainment, although the latter is much less than the former. Acid hydrolysis of sucrose is a misnomer because it can occur up to _pH 8.3 (6). It can also be accelerated by the presence of glucose or fructose (7) and/or salts (7-8), and this is becoming a bigger problem with the worldwide change to green cane from burnt cane, which has greater amounts of such associated impurities. Generally, in the few sucrose loss studies that have been undertaken across Robert’s and a few Kestner evaporators in South Africa (9-10), the United States (11-12), and Mauritius (13), it was reported that most hydrolysis occurred in the preevaporators.