INVERT SUGAR SYRUP

BAKERY APPLICATION

As a baking ingredient, invert sugar syrup can be substituted for sucrose (table sugar) in almost every application.benefits:

• Helps retain moisture and prolongs freshness.
• Can improve shelf life of bakery products since invert sugar has a lower water activity than sugar.
• Sweeter than table sugar with a relative sweetness of 123 : 100 which can translate to cost savings.
• Provides nourishment for yeast.
• Easy to measure and disperse.
• Controls crystallization in icings so mouthfeel is soft and smooth.
• Enhances color and flavor of baked goods thru Maillard reaction.

CONFECTIONERY & ICE CREAM APPLICATION

Invert sugar is also used in confectionery preparations giving them added moisture and in the preparation of ice cream and sorbets since it has the ability to control crystallization and create a smoother mouth feel.

READY TO DRINK (RTD) BEVERAGE APPLICATION

Invert sugar is “sugar in liquid form” therefore it is easier to dissolve in water compared to regular sugar. In the production of sugary beverages, it mitigates the problem of sugar crystals collecting at the bottom of the mixing tank / vat as it is considerably more water-soluble than regular sugar. Invert sugar also delivers an increased sweetness for the same amount of solids when compared to sugar alone. With these benefits, invert sugar can help you cut down cost while increasing production efficiency.