Designation for the weight percent sucrose content of a sucrose/water solution (°BRIX). BRIX is generally used to determine the sugar content of a liquid, even if in most cases it doesn’t give the real sugar concentration: most of the measured liquids are not pure sucrose/water solutions (e.g. orange juice, tomato juice, milk). In these cases the BRIX values are only relative values, they do not specify the actual sucrose concentration.
BRIX values are generally measured by density (Saccharometer, Hydrometer, Pycnometer, Digital Density Meters) or by refractometry (Refractometers). Only whenmeasuring sucrose/water solutions both methods will give the same BRIX values. In all other cases (e.g. orange juice, tomato juice, milk) the BRIX values measured by density will be different from the BRIX values measured by refractometry. Example:
When measuring BRIX of orange juices with a refractometer, the measured value must be corrected according to an acidity correction table in order to give the real sugar content.
Density BRIX values are based on table 109 of NBS Circular 440. The measurement temperature for the automatic conversion is 20 °C.
Refractometer BRIX values are based ontabulated values of sucrose solutions (ICUMSA, T = 20°C).