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What
it is
Applications
Packaging
Pricing |
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What
it is |
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Dhampur's
Invert Syrup is an equimolar mixture of glucose
& fructose in aqueous form. The
biotechnological process employed for its
manufacture employs immobilized enzymes for
sucrose hydrolysis. The product is free from any
traces of toxic Hydroxy Methyl Furfural (HMF)
unlike conventional acid-hydrolyzed invert syrups. |
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The
reaction mechanism : |
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C12H22O
+ H20 -------> C6H12O6
+ C6H12O6 |
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(Sucrose)
+ (Water) -------> (Invert Sugar) |
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PRODUCT
SPECIFICATION |
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| PARAMETERS |
BAKERY |
PHARMA |
SPECIAL |
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| COLOUR |
GOLDEN
YELLOW
(100+/- 10 ICUMSA) |
OFF
WHITE
(40 +/- 10 ICUMSA) |
GOLDEN
YELLOW
(40 +/- 5 ICUMSA) |
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TOTAL
SOLIDS
(% by wt.) |
74.0
+/- 1.0 |
74.0
+/- 1.0 |
78.5
+/- 0.5 |
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INVERSION
(% by wt.) |
90.0
(MIN) |
90.0
(MIN) |
90.0
(MIN) |
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FREE
SUCROSE
(% by wt.) |
2-3
(MAX) |
2-3
(MAX) |
2-3
(MAX) |
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| pH |
3.5
- 5.5 |
3.5
- 5.5 |
4.0
- 4.8 |
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SPECIFIC
GRAVITY
(20/20 DEG. C) |
1.36 |
1.36 |
1.39 |
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| ASH |
0.20
(MAX) |
0.20
(MAX) |
0.20
(MAX) |
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| SOLUBILITY
% |
SOLUBLE
IN WATER GLYCERINE & GLYCOLS |
SOLUBLE
IN WATER GLYCERINE & GLYCOLS |
SOLUBLE
IN WATER GLYCERINE & GLYCOLS |
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Freezing
Point Depression |
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By
incorporating Dhampur's Invert Sugar, products
consumed directly from the freezer, as ice creams
tend to be softer and easier to scoop. Fillings of
cakes and toppings, which otherwise, get damaged
by freeze/thaw cycle, are taken care of by the
addition of invert sugar. |
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Humectancy |
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Dhampur's
Invert sugar has a very high affinity for water.
On account of this hygroscopic property, invert
sugar is used to keep products soft and moist. In
baked goods with low fat, this property is
utilized, as low fat foods tend to become
dehydrated and stale rapidly as compared to their
full fat counterparts. Glycerol, often used as the
humectants in cakes, finds Dhampur's Invert syrup
as its challenging competitor. As a thumb rule,
approx. two to three times the amount of invert
syrup is an ideal replacement for glycerol. By
means of invert as an alternative of glycerol,
gives supplementary remuneration of sweetness,
flavor augmentation, and an enhanced color
profile. |
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Anti-
Crystallization Properties |
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Generally,
food items depend on the crystallization
characteristics of sucrose for their texture. Many
products crystallize if a crystallization
inhibitor is not applied. Dhampur's Invert sugar
retards and minimizes this crystallization
tendency, thereby extending shelf life. Some jams
prepared from low acid fruits give negligible
sucrose inversion during boiling, thereby
enhancing crystallization and ruining the texture
and overall quality of jams. On adding Dhampur's
Invert Syrup, at the start of the boil, the end
product will not crystallize. The same thing
applies to icings and fondants that are requisite
to remain soft and smooth. |
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Water
Activity Reduction (Aw) |
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Water
activity is a gauge used to evaluate the shelf
life of foods. If the water activity is
excessively high, the food is liable to microbial
spoilage and a shorter shelf life. Invert sugar
has a lower water activity than sucrose, and so
works as a preservative, enhancing the shelf life. |
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Applications |
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Those
applications requiring high humectancy like bread,
cakes, pastries.
For developing good golden brown crust color and
faster baking in biscuits. In beverages, dairy,
confectionery, ice-cream and food processing
industry. |
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Packaging |
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Available
in small packs of 500 gms. |
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Available
in bulk packing of 48 kg or 290kg in
food-grade H.M.H.D.P.E. cans and barrels
respectively. |
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Special
personalized packing also available for
larger consignments. |
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Pricing |
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Available
in pack sizes of 48kg and 290kg. |
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Manufacturing
Statement |
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All
ingredients conform to internationally laid
regulations. Products
manufactured under strict quality control and good
sanitary conditions. |
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