A sufficient level of invert sugar (typically above 20%) is necessary to prevent sucrose crystallization in jams.
Sugar may crystallize out from jam if the percent of invert sugar is less than
Asked in Food Safety Officer 2022 · Topic: Vitamins and Nutrition (Malnutrition: Undernutrition (Protein-Energy Malnutrition, Specific Nutrient Deficiencies) and Overnutrition (Obesity, related disorders))
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