Brix measurement (or Brix scale) is a well-known application in the food and beverage industry, among others. Strictly speaking, the Brix measurement determines pure sucrose content in water:
1 degree Brix (°Bx) = 1g of sucrose / 100g of solution
But does it apply to any kind of sample? Is 12 °Bx in orange juice equal to 12 g of sugar?
In practice, not necessarily. The Brix scale is used to measure sugar content in substances such as soft drinks, fruit juices and tomato concentrates, but also in those such as cutting oil, which are very often far away from pure sucrose/water solutions. This has led to some confusion… especially when comparing results obtained with different measuring techniques (hydrometer, pycnometer, brix meter / refractometer, digital density meter).
On this page you will gain essential knowledge about Brix and other related scales used in sugar content determination.