Refractometer Selection Guides
BEVERAGES Distilled Water
0% Brix Acidophilus
12 - 20% Brix Carbonated
5 - 15% Brix Concentrated Fruit Juices
41 - 68% Brix Fruit Juice
12 - 17% Brix Grapes & Wines
14 - 19% Brix Lactic Acid
12 - 22% Brix Milk
6 - 17% Brix Nectars
16 - 23% Brix Tomato Juice
4 - 9% Brix
FRUITS Distilled Water 0% Brix
Apples 11 - 18% Brix
Grapes 7 - 24% Brix
Oranges & Pears 4 - 13% Brix
Strawberries 6 - 12% Brix
Tomatoes 3 - 6% Brix
Tomato Puree 14 - 17% Brix
FOODS Distilled Water 0% Brix
Can Fruits 14 - 29% Brix
Condensed Milk 52 - 68% Brix
Egg Yokes 45 - 50% Brix
Flour Paste, Jams, Jellies & Marmalade 60 - 70% Brix
Honey 58 - 92% Brix
Liquid Sugar 58 - 80% Brix
Mayonnaise 5 - 10% Brix
Olive Oil & Palm Oil 70 - 75% Brix
Paraffin Oil 55 - 60% Brix
Soybean Milk 4 - 13% Brix
Steak Sauce & Tomato Catsup 28 - 38% Brix
Yeast Culture Solutions 3 - 8% Brix
INDUSTRY Distilled Water 0% Brix
Cutting Oil, Quenching Oil 0 - 9% Brix
Emulsification Solutions 0 - 8% Brix
Soluble Tempering Oil 0 - 20% Brix
BRINE Seawater Density • Brine for Food • Pickling • Salt Rinsing Solutions • Canning •
Aquaculture • Aquariums
Refractive Index - Brix - Density Conversion Chart
The following tables show the conversion between refractive index respective to Density & Brix at 20°C. There is a direct relationship between Density and Brix. This conversion is based on table 109 of NBS Circular 440. Refractive Index and Brix reading are temperature-dependent.
Density (2)d20°C
Brix %20°C
Refractive Index (1)nD20°C
1.00000
0
1.33000
1.00965
5
1.34026
1.03998
10
1.34782
1.06104
15
1.35568
1.08287
20
1.36384
1.10551
25
1.37233
1.11898
30
1.38115
1.15331
35
1.39032
1.17853
40
1.39986
1.20467
45
1.40987
1.23174
50
1.42009
1.25976
55
1.43080
1.28873
60
1.44193
1.31866
65
1.45348
1.34956
70
1.46546
1.38141
75
1.47787
1.41421
80
1.49071
1.44794
85
1.50398
1.48259
90
1.51814
95
(2) According to 109 ofNBS Circular 440
(1) According to 16th Session of ICUMSA 1974
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