top of page

Invert Sugar Syrup

Invert sugar syrup is a sweetener made by breaking down sucrose (table sugar) into its component sugars, glucose and fructose. This process is called inversion, which can be achieved by adding an acid such as lemon juice or cream of tartar to a solution of sugar and water, and then heating it. Invert sugar syrup has a number of advantages over regular sugar, including a higher sweetness intensity, improved moisture retention, and resistance to crystallization. It is commonly used in the food industry as a sweetener and a humectant, which helps to keep products moist and fresh. It is also used in the production of confectionery, baked goods, and beverages.

Features of Invert Sugar Syrup

  • Sweetness: Invert sugar syrup is sweeter than sucrose, which means that less of it is needed to achieve the same level of sweetness in a product.

  • Hygroscopicity: Invert sugar syrup is highly hygroscopic, meaning that it attracts and retains moisture. This makes it useful in baked goods and confectionery products where moisture retention is important.

  • Crystallization resistance: Invert sugar syrup is resistant to crystallization, which can be a problem with regular sucrose in some products. This makes it useful in products where a smooth, creamy texture is desired.

  • Flavor enhancement: Invert sugar syrup has a slightly different flavor profile than regular sucrose, with a subtle honey-like taste. This can enhance the flavor of some products, especially those that are fruit-based.

  • Preservative properties: Invert sugar syrup has some preservative properties due to its high acidity, which can help to extend the shelf life of some products.

Applications of Invert Sugar Syrup

  • Confectionery: Invert sugar syrup is commonly used in the production of confectionery products such as candies, caramels, and fudges. It helps to prevent crystallization, improves texture, and enhances flavor.

  • Baked goods: Invert sugar syrup is used in the production of baked goods such as cakes, cookies, and breads. It helps to improve moisture retention, browning, and texture.

  • Beverages: Invert sugar syrup is used as a sweetener and flavor enhancer in a range of beverages, including soft drinks, fruit juices, and alcoholic beverages.

  • Ice cream and frozen desserts: Invert sugar syrup is used in the production of ice cream and other frozen desserts to improve texture, reduce ice crystal formation, and enhance flavor.

  • Sauces and dressings: Invert sugar syrup is used in the production of sauces and dressings to improve texture, increase shelf life, and enhance flavor.

  • Pharmaceutical and nutraceutical products: Invert sugar syrup is used as a carrier and excipient in some pharmaceutical and nutraceutical products due to its moisture retention properties and ability to improve flavor.

Specifications of Invert Sugar Syrup

S.No
Test
Limit
1
Appreance
Clear Transparent Syrup
2
Solubility
Totally Soluble in water, glycerin & glycols
3
Total solid % by wt. (Brix%)
74 to 80%
4
Specific Gravity at 20 C
1.376
5
Refractive Index
1.475
6
pH value
4.5 to 5.5
7
Reducing Sugar % by wt.
50.02%
8
Ash % by wt.
0.04%
9
Inversion % by wt.
67.6 to 85%
bottom of page