This section is from the book "A Treatise On Beverages or The Complete Practical Bottler", by Charles Herman Sulz. Also available from Amazon: A Treatise On Beverages.
The hct syrup process is also applied to all syrups prepared with infusions. Heating to a boil is necessary in order to coagulate the albumen and mucilaginous substances. The same process should be followed in all cases where an inferior sugar is to be employed.
Whether the inversion process is applied or combined depends upon the kind of beverage the syrup is to be used for, as specified in 1 and 2. Fruit syrups (sugar boiled with fruit juices) are necessarily made by boiling to also coagulate albumen and mucilaginous substances. The fruit acid present in the fruit juice will invert the cane-sugar into invert-sugar.