Invert Liquid Sugar – SUGAR
Invert liquid sugar with 50% to 70% inversion rates.
• Application
Used in the manufacturing of a wide range of products in the food industry, including:
‣ Bakery
‣ Dairy Products
‣ Carbonated Beverages
‣ Juices
‣ Fillings
‣ Liqueurs
‣ Cookies
‣ Candies
‣ Caramels
‣ Chocolates
• Properties
‣ Ability to reduce water activity
‣ Reduces mold and yeast growth
‣ Reduces storage and transportation costs compared to coarse sugar
‣ Reduces freezing point and crystallization
‣ Offers high sweetness value of around 20% greater than sucrose