Invert sugar syrup 72,7/67 14kg for Icecream & Liqueurs

description

Invert sugar, or invert sugar syrup, is a clear, viscous sweetener composed of glucose and fructose.
It is characterized by its high sweetness, excellent solubility, and moisture-retaining properties. Due to its consistency and chemical structure, it finds wide application in the food and beverage industry as well as in upscale patisserie.
Invert sugar is ideal for recipes requiring even sweetness, long-lasting freshness, and a smooth texture. It prevents crystallization, remains spreadable, and simplifies processing—especially in glazes, fillings, desserts, pralines, and many other confections.
For bulk users like ice cream parlors, liqueur producers, or bakeries, the syrup is available in practical large containers.
It is also available for private consumers in a 700g glass bottle with pourer — perfect for home baking or making syrups and liqueurs.

Production and Properties of Invert Sugar

Invert sugar is produced by the inversion (hydrolysis) of sucrose. This process breaks down the molecular structure of table sugar into two sugar molecules—glucose and fructose. Known as inversion, this results in a product that is sweeter and moister than regular granulated sugar. It forms a clear, slightly viscous consistency ideal for various applications.
Inversion can be carried out using acids or enzymes (invertase). Depending on the production method, different glucose-to-fructose ratios are obtained.
Due to its hygroscopic properties, invert sugar attracts moisture from the environment. This makes it particularly valuable in bakery and confectionery production, as it helps keep products fresher longer and stabilizes texture.

Benefits of Invert Sugar

Perfect for making glazes, liqueurs, baked goods, candies, or soft drinks, since it eliminates the hassle of dissolving granulated sugar.
Thanks to its special properties, invert sugar is a versatile sweetener suitable for many applications. Benefits include pleasant moisture retention and extended freshness of pastries, smooth texture in candies and glazes, and consistent sweetness in beverages.
It prevents sugar crystallization and ensures a stable texture. Additionally, it promotes color and flavor development in heat-treated products—such as through the Maillard reaction.
In jams and fruit fillings, it improves spreadability and stability. It also extends the shelf life of products through moisture retention.

Liqueur Production

In liqueur making, invert sugar’s advantage lies in the even and rapid distribution of sweetness without settling. Its higher solubility compared to granulated sugar prevents sugar from accumulating at the bottom.
Even in high-proof alcohol, the syrup remains soluble—ideal for clear, stable, and balanced liqueurs without residues or cloudiness.

Ice Cream Production

Invert sugar plays a crucial role in ice cream production: it reduces ice crystal formation, resulting in a smoother, creamier texture. It has a lower freezing point than sucrose, making it especially suitable for ice cream that stays soft even at low temperatures.
Its ability to bind water helps maintain smooth consistency at low temperatures. Ice cream becomes easier to scoop and retains quality during longer storage.
This ensures creamier ice cream that is easier to eat. Sweetness is optimized without becoming too intense or overly sweet.

Moisture and Freshness in Baked Goods

In baking, invert sugar helps retain moisture and prolong freshness. Especially in cakes, batter doughs, yeast doughs, and small pastries, it keeps products soft, moist, and flavorful for several days—ideal for long-lasting freshness.
The mouthfeel improves significantly—no drying out or rapid staling.

Preventing Crystallization in Confections

In the production of sugar glazes and candies, invert sugar prevents crystallization. This results in a smooth, pliable texture that is visually appealing and melts pleasantly when eaten.
It is also useful in making caramel or fondant, helping to achieve a stable, shiny surface.
This ensures a uniform texture and pleases the palate.

Improved Solubility in Beverages

In beverages like soft drinks, invert sugar excels due to its excellent solubility—even at low temperatures. While granulated sugar often dissolves slowly or incompletely, invert sugar syrup distributes quickly and without residue, creating a consistent sweetness.
This results in a uniform sweetness perfectly integrated into the drink, ensuring consistent sugar content throughout.

Practical Use and Handling

Another advantage is easy handling in case of crystallization. If the syrup crystallizes, it can be easily re-liquefied by warming or placing it in a water bath.
This makes it especially practical in sugar processing, as it behaves differently than regular sugar and avoids crystalline structures.

Thanks to its higher sweetness and better solubility, total sugar content in many recipes can be reduced—without compromising flavor.
Its moisture-binding effect makes it particularly suitable for products that need to stay soft, moist, or creamy.

Invert sugar is thus a highly versatile sweetener with numerous advantages in food production. Due to its better solubility, higher sweetness, and moisture retention, it is ideal for applications in baked goods, confectionery, liqueurs, soft drinks, and ice cream. Its practical handling—especially regarding crystallization—makes it extremely popular in sugar processing and an indispensable aid for bakers, pastry chefs, confectioners, beverage producers, and passionate home cooks.

Difference from Granulated Sugar

A frequently asked question in food production is the difference from granulated sugar. While granulated sugar mainly consists of sucrose, invert sugar syrup is made by hydrolysis and contains a mixture of glucose and fructose. This transformation results in higher sweetness and better solubility, making it the better choice in many applications. For example, in liqueur production, it provides an even, well-soluble sweetness—without sugar residue or cloudiness. The technological benefits are also noticeable in baking and beverages.

Difference from Fructose

Fructose is a simple sugar primarily found in fruits, whereas the syrup is a mixture of glucose and fructose. Compared to pure fructose, it has a lower sweetness level and is often used more flexibly in food production.

Fructose is a monosaccharide mainly found in fruits, while the syrup is a combination of fructose and glucose.
While fructose has higher sweetness, invert sugar syrup offers a more balanced sweetness and better processing properties.
It is much more versatile, as it not only sweetens but also influences texture, shelf life, and stability of food products.