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Liquid sugar and invert syrup products can be subject to microbial deterioration and proper handling is required to minimise microbial contamination for the atmosphere.  Storage life of liquid products depends on storage conditions, cleaning procedures and the type of product.  Liquid sugar should be stored in tanks which can be frequently emptied and cleaned to maintain good hygiene standards.  The design and operation of tanks should minimise microbial contamination from the atmosphere.  Tank volume should be adequate to hold at least a minimum working stock plus a full delivery load.

Exposure to cold temperatures for extended periods could lead to crystallisation of some products, especially liquid sugars and invert syrups.  Invert syrup has a nominal shelf life of more than 2 years but to minimize the risk of crystallization it is recommended that the product be used within 6 months.

Flavour syrups, particularly golden syrup and treacle are quite stable and have a useful life in excess of 2 years and thus do not require a ‘use by date’.  There may be some darkening of golden syrup over time.

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