Invert Syrup
Invert syrup is a sweetener that is produced by hydrolyzing sucrose into its component monosaccharides, glucose, and fructose. This hydrolysis process results in a syrup that is sweeter and more viscous than sucrose. Invert syrup is commonly used in the food and beverage industry as a sweetener and preservative due to its ability to prevent the crystallization of sucrose and enhance flavor and texture.
Invert syrup can be used in a variety of industries including confectionery, baking, dairy, beverage, and pharmaceutical. In confectionery, invert syrup is used to create soft, chewy candies and fondants. In baking, it is used to improve the texture and flavor of baked goods such as bread, cakes, and cookies. In dairy, it is used to enhance the flavor and texture of ice cream and yogurt. In beverages, it is used to sweeten and flavor soft drinks, sports drinks, and juices. In the pharmaceutical industry, invert syrup is used as an excipient and flavoring agent.
One of the biggest benefits of invert syrup is its ability to improve the shelf life of products. Due to its high viscosity and low water activity, invert syrup can reduce the water activity in food products, which helps to prevent microbial growth and spoilage. Invert syrup is also a natural humectant, which means it can retain moisture and prevent products from becoming dry and stale.
Invert syrup is also a healthier alternative to other sweeteners such as high fructose corn syrup and sucrose. It has a lower glycemic index, which means it does not cause a rapid increase in blood sugar levels, making it a great option for individuals with diabetes.
Invert syrup can be used to create unique flavor profiles in cocktails and mocktails, and it can also be used as a glaze for meats and vegetables. Additionally, invert syrup can be used to sweeten and flavor marinades and salad dressings.
If you are interested in learning more about our products, please do not hesitate to contact us. We will be happy to answer any questions you may have.
