The total soluble solids, moisture, pH, and colour of the natural
sweeteners were very similar regardless of the natural origin of the
sweeteners (Fig. 1). The total soluble solids (Brix) values were very
similar among all the natural syrups (Fig. 1A). The agave syrups
ranged from 65 to 79.5 Brix, the corn syrups ranged from 76.5
to 77.4 Brix, and the sugar cane syrups ranged from 69.8 to 80.1
Brix; the honey was somewhat higher, with maximum values
ranging from 80 to 84 Brix. The moisture content (%M) was similar
among all the sweeteners as well, ranging from 14.4% to 33%
(Fig. 1B). The honey had the lowest moisture level, ranging from
14.4% to 18.2%, while the agave and sugar cane syrups had very
similar moisture levels. All the natural syrups were slightly acidic,
with pH values between 3.36 and 5.26 (Fig. 1C). The pH of the
agave syrups ranged from pH 3.66 to pH 5.23.