in order to minimize decolorization of sugar based syrup due to Ammonium chloride
Check https://pubmed.ncbi.nlm.nih.gov/12433492/
https://core.ac.uk/download/pdf/38909542.pdf
Chalaka Eranga
Please go thru this for details about The action of ammonia on carbohydrates and related carbonyl groups
https://mro.massey.ac.nz/bitstream/handle/10179/4549/02_whole.pdf?sequence=1
Hope this will help
Thank You very much!!!
Kindly check this paper
https://www.banglajol.info/index.php/BPJ/article/view/29279/19606
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