Product description

This range includes invert liquid sugar with 50% to 70% inversion rates. Invert sugar is obtained by acid hydrolysis of sucrose under controlled time, temperature and pH conditions. This ingredient is a liquid, slightly yellow, transparent mixture of fructose, glucose and sucrose, with no impurities.
• 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 and 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
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