Invert Sugar

Invert Sugar is manufactured using best quality double Refined Sugar; conforms to IP, BP specification.

3% reduction in breakages!

Invert sugar extends shelf life, reduces breakages, and helps retain color longer!

The process usually adopts, breaking the bonds between glucose and fructose through enzymatic hydrolysis process, C12H22O11 + H2O → C6H12O6 + C6H12O6 resulting in a solution of half free glucose and half free fructose which makes the Invert sugar sweeter than regular crystal sugar.

Specifications

Solubility: Water / Glycol / Ethanol
Country of Origin: India
Colour: Colorless, aqua, brown

Packaging Options

Food grade 300 kg
HDPE barrels
50kg & 6 kg jerry cans

Features

Improved Moisture Retention
It attracts and retains moisture
- Softer Cookies
- Prevents drying
Reduces breakage
Products tend to be less brittle
- Reduce broken cookies from 5% to 2-3%
Reduced crystallization
Spend less time solving for crystallization
- Smoother batter
- Smoother products
Improved Mixing and Consistency
Its liquid form integrates easily into batters, providing uniform sweetness and moisture.
- Even sweetness in juices
- Better mouthfeel

Applications

For Cookie Manufacturing
Improved Moisture Retention: Invert sugar is highly hygroscopic, meaning it attracts and retains moisture. This helps keep cookies soft and prevents them from becoming dry over time.

Enhanced Sweetness: Invert sugar is sweeter than regular sugar, allowing bakers to use less while achieving the same level of sweetness.

Improved Texture: It contributes to a finer crumb and a chewy texture in cookies, particularly in recipes that aim for soft or chewy results.

Better Spread Control: It can help control the spread of cookies during baking, ensuring a consistent shape.

Improved Shelf Life: By retaining moisture, invert sugar extends the shelf life of cookies by delaying staleness.

Reduces breakage: Reduces broken cookie % from typical 5 to 2-3% resulting in savings.
Bar cake manufacturing
Moisture Retention: Similar to cookies, invert sugar helps retain moisture in cakes, keeping them soft and fresh for a longer period.

Enhanced Colour and Flavour: During baking, invert sugar promotes caramelisation and Maillard reactions, leading to a richer color and enhanced flavor in cakes.

Tender Crumb Texture: It contributes to a soft and tender crumb structure, making the bar cakes more enjoyable to eat.

Prevention of Crystallisation: Invert sugar reduces the likelihood of sugar crystallisation, ensuring a smoother batter and finished product.

Improved Mixing and Consistency: Its liquid form integrates easily into batters, providing uniform sweetness and moist