description
Invert sugar or invert sugar syrup is a transparent, viscous sweetener consisting of glucose and fructose.
Production and properties of invert sugar
It is produced by the reversal (hydrolysis) of sucrose. The molecular structure of household sugar is broken down to create two sugar molecules - glucose and fructose. This process, also known as inversion, results in a product that is sweeter and moister than conventional granulated sugar. The result is a clear, viscous consistency that is ideal for various applications.
Advantages of invert sugar
Perfect for creating glazes, liqueurs, baked goods, sweets or lemonades, as there is no need for tedious mixing of granulated sugar.
Due to its special properties, you have a versatile sweetener that is ideal for a wide range of applications with broad use in the food industry. The advantages are a pleasant moisture and prolongation of the freshness of baked goods in the production of baked goods, smooth consistency in the production of sweets and sugar glazes without the sugar crystallizing. It is also used in the production of liqueurs and lemonades to achieve a uniform sweetness and better solubility than would be the case with granulated sugar.
Invert sugar in liqueur production
The advantage in liqueur production is that the sweetness is distributed evenly and quickly and does not settle. The higher solubility compared to granulated sugar prevents the sugar from settling to the bottom.
Invert sugar in ice cream production
It is also of great importance in ice cream production. It produces a smoother and creamier texture as the formation of ice crystals is reduced. Due to its ability to bind water, the consistency of the ice cream is kept softer, even at lower temperatures. This ensures that the ice cream is smoother and easier to scoop when served. It also optimizes the sweetness of the ice cream without making the taste too intense or too sweet.
Moisture and freshness in baked goods
In baked goods production, moisture is retained in the baked goods and their freshness is extended. This is particularly beneficial for doughs and cakes, as they remain soft and moist for longer.
Preventing crystallization in confectionery
In the production of sugar glazes and sweets, invert sugar ensures that the sugar mixture retains a smooth consistency and no crystallization occurs. This enables a uniform texture and pleases the palate.
Improved solubility in drinks
In the production of lemonades, there is better solubility and a uniform sweetness that dissolves better than granulated sugar. As a result, a uniform consistency is achieved and the sugar content is evenly distributed.
Practical application and handling of invert sugar
Another advantage is its ability to liquefy again quickly and easily in a water bath or by heating if it crystallizes. This makes it particularly practical in sugar processing, as it does not behave like normal sugar and thus avoids a crystalline structure.
Thanks to its higher sweetening power and better solubility, it helps to reduce the sugar content in many products without compromising on taste. It also has an excellent ability to bind moisture, which is ideal for moist and soft products.
Invert sugar is therefore an extremely versatile sweetener with numerous advantages in food production. Its better solubility, higher sweetening power and ability to bind moisture make it ideal for applications in baked goods, confectionery, liqueurs, lemonades and ice cream. Thanks to its practical handling, especially during crystallization, it remains extremely popular in sugar processing.
Packaging
14 kg canister with screw cap.
Ingredients
Ingredients: 1 liter of invert sugar syrup 72.7 contains 1 kg of sugar, 72.7 % dry matter 67 % invert sugar in dry matter
Nutritional table
Average nutritional values per | 100 ml |
Energy | 1241 kj 292 kcal |
Fat | 0 g |
of which saturates | 0 g |
Carbohydrates | 73 g |
of which sugar | 73 g |
Protein | 0 g |
Salt | 0 g |