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| INVERT
SYRUP
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Product
Features--
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Invert Syrup
is a viscous golden yellow syrup of sucrose and reducing sugars. Technically, it refers to a sugar syrup in which the sucrose has been partially or completely
hydrolyzed to form glucose and fructose in equal proportions. |
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| Invert
sugar has an increased sweetness level which
benefits fruit flavored drinks where around 25 %
less carbohydrate sweetener can be used if
ordinary sugar is replaced with invert. On
heating, invert sugar undergoes what is called the
'Maillard
reaction' resulting in browning and flavor
development. This is desirable in confections
& caramels. Since it has a uniformly smooth body, is easy to handle, and dissolves much faster than white crystal sugar, it is significant in special applications. |
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Many
food products bank on the crystallization
characteristics of sucrose for their organoleptic
& sensory appeal. Many products will crystallize
if an anti- crystallization agent is not used; for
example icings and fondants that are required to
stay soft and smooth over shelf life. Invert sugar
can be used to retard this crystallization,
thereby extending the shelf life of these
products. Some jam recipes with low acid fruits
give minimal sucrose inversion during boiling, and
so adding invert at the start of the boil will
ensure the final jam will not crystallize.
Certain
foods as licorice candies, fruit buns, need a soft
and pliable texture. This soft texture is imparted
by invert sugar by keeping products moist and
retarding the onset of crystallization.
To
know about the water activity of invert sugar
solutions, click
here. |
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Why
is it healthy--
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Invert Syrup is a nourishing sweetener: mouth-watering to smell, lip smacking to taste, and healthy to eat!
Like all other specialty sugars at Sugarindia, it is free from harmful chemicals like
phosphoric acid, formic acid, sulphur dioxide,
preservatives, flocculants, surfactants,
bleaching agents or viscosity reducers.
It is about 25-30% sweeter than ordinary white
sugar so you consume lesser quantities for same
degree of sweetness. |
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| Storage-- |
| Storing
Invert Syrup is very easy. It can be stored on the shelf for about two years and up to a year after opening. Once open, it is best kept in the refrigerator to retard mold growth. If mold growth does occur, the syrup should be discarded. The outside of the bottle should be cleaned of drips after each use. Sometimes pure cane syrups may crystallize in storage, but this causes no harm and they can be reliquified using the same method as for honey.
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Retail Pack--
1.1lb pet bottles
Bulk Packing--300kg food grade plastic barrels.
For your specific requirements, please write
to us.
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Applications--
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It is ideal for everything right from puddings, meringues, soft-centered candies, licorice candies, and ice-cream toppings, to lemonades, and fruit preserves.
By
including invert sugar, products eaten straight
from the freezer such as ice creams and sorbets
can be made to be softer, and easier to scoop.
Fillings of cakes and toppings can be made firm by
using invert sugar.
It is ideal if used in cakes and breads because of its unique hygroscopic and humectant properties. Since it has a tendency to absorb moisture from the atmosphere, it keeps the breads and cakes fresher for a longer time by not letting the crumb dry.
To
know more about its humectant properties, click
here. |
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The low viscosity of invert
sugar can be used to plasticize icings and reduce
the viscosity of fondant creams.
Use it just anywhere…. replace your teaspoon
of ordinary sugar with this healthy
sweetener. Its good in both hot and cold
beverages, cake mixes, as a topping/
filling, and is excellent for table use! You
could easily use it if you are a baker, a
confectioner, a food processor, making
desserts, sweetmeats, or any other sweet
preparation! |
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| Manufacturing Statement--
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All ingredients conform to internationally laid regulations. Products are manufactured under strict quality control and good sanitary conditions.
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