Brix is a measure of soluble solids—mostly sugars—in a product. In jams, sauces, and fruit concentrates, Brix influences sweetness, body, and how the product behaves during heating and cooling. Higher Brix usually means thicker texture and a richer mouthfeel.
But Brix never works alone. Acidity (pH/TA) balances sweetness and supports microbiological stability. The ideal “sweet–acid” balance depends on the application: a drink base may target lower Brix for easy dilution, while a jam needs higher Brix for set and shine.
For buyers, checking Brix alongside pH on a spec sheet helps predict performance on the line—spreadability in jams, cling in glazes, or dilution yield in beverages. Consistent Brix also simplifies costing because it reduces batch-to-batch variance.
