Although Brix is often equated to the concentration of many different kinds of sweeteners, extracts or solids, it is actually defined as the number of grams of sucrose in 100 grams of sample. Understanding how a Brix result is influenced by ingredients other than sucrose is crucial to developing a useful correlation to be used for quality control during production.
The term Brix is often used as a quality control parameter in many different food and beverage industries. Some examples of these products include juice, soft drinks, sugar, frostings and wine, among others. Generally speaking, the value obtained from a Brix measurement is used to determine if the product contains the correct amount of sweetener. It is important to note that although Brix is used with many different types of sweeteners, it is actually a value that corresponds to the number of grams of sucrose in 100 grams of sample. Therefore, when a Brix value is determined for a product containing a different sweetener, for example High Fructose Corn Syrup (HFCS), only a relative concentration is calculated, not an exact value.