Inverted Sugar

Inverted Sugar

Product description

Inverted sugar comes from the thermal hydrolysis of sucrose. 27% sweeter than sucrose.

Industry

  • Confectionery.
  • Breads.
  • Frozen desserts.
  • Prepared food products.
  • Beverages, and desserts, among others.

Final Product Properties

    • Prevents crystallization
    • Enhances flavor in products derived from fruit, improves flavor and aroma.
    • Improves texture
    • Controls humidity
    • Augments the shelf life of products.

Benefits

  • 25% sweeter than sucrose.
  •  Low glycemic index.
  •  Sweetener of natural origin.
  •  Contains inulin.

Certifications

Presentations

  • Bulk: 25 kg to 1300 kg
  • Retail: From 200 g to 5 kg

Shelf Life

  • 12 Months

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