<Tr> <Td> cream of tartar </Td> <Td> 100% </Td> </Tr> <Tr> <Td> baking soda </Td> <Td> 45% </Td> </Tr> <P> When adding baking soda and whipping or mixing, the hot syrup will foam and bubble up, so some care is required . A much taller pan than otherwise needed will contain the foam . Make sure there is enough water remaining in the syrup to dissolve the baking soda . Alternatively, dissolve the baking soda in a little extra water, and ensure the syrup's temperature is somewhat below 100 ° C (212 ° F). </P> <Dl> <Dd> <Table> <Tr> <Th_colspan="3"> show Initial sucrose concentration and boiling point </Th> </Tr> <Tr> <Th> Sucrose </Th> <Th> Water </Th> <Th_colspan="1"> Boiling point </Th> </Tr> <Tr> <Td> 30% </Td> <Td> 70% </Td> <Td> 100 ° C (212 ° F) </Td> </Tr> <Tr> <Td> 40% </Td> <Td> 60% </Td> <Td> 101 ° C (214 ° F) </Td> </Tr> <Tr> <Td> 50% </Td> <Td> 50% </Td> <Td> 102 ° C (216 ° F) </Td> </Tr> <Tr> <Td> 60% </Td> <Td> 40% </Td> <Td> 103 ° C (217 ° F) </Td> </Tr> <Tr> <Td> 70% </Td> <Td> 30% </Td> <Td> 106 ° C (223 ° F) </Td> </Tr> <Tr> <Td> 80% </Td> <Td> 20% </Td> <Td> 112 ° C (234 ° F) </Td> </Tr> <Tr> <Td> 90% </Td> <Td> 10% </Td> <Td> 123 ° C (253 ° F) </Td> </Tr> <Tr> <Td> 95% </Td> <Td> 5% </Td> <Td> 140 ° C (284 ° F) </Td> </Tr> <Tr> <Td> 97% </Td> <Td> 3% </Td> <Td> 151 ° C (304 ° F) </Td> </Tr> <Tr> <Td> 98.2% </Td> <Td> 1.8% </Td> <Td> 160 ° C (320 ° F) </Td> </Tr> <Tr> <Td> 99.5% </Td> <Td> 0.5% </Td> <Td> 166 ° C (331 ° F) </Td> </Tr> <Tr> <Td> 99.6% </Td> <Td> 0.4% </Td> <Td> 171 ° C (340 ° F) </Td> </Tr> </Table> </Dd> </Dl>

Is invert sugar syrup the same as hfcs