(A) Adjust the pH of the syrup
(B) Remove the coloring matter from the syrup
(C) Reduce the viscosity of the syrup
(D) Improve the rate of crystallisation of sugar
(A) Adjust the pH of the syrup
(B) Remove the coloring matter from the syrup
(C) Reduce the viscosity of the syrup
(D) Improve the rate of crystallisation of sugar
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