Invert Sugar Syrup

Inverted sugar is a type of sugar syrup that has been chemically modified to break down sucrose into its two components: glucose and fructose. This inversion process involves heating the sugar with an acid, such as cream of tartar or citric acid, which leads to the hydrolysis of sucrose into its constituent sugars. Inverted sugar is known for its properties, such as its ability to prevent crystallization and its high sweetness.

Sugar: 82%, Total Solids: 82%, Sweetness: 95, AFP: 190

Main contribution: Texture improvement, reduce crystallisation, enhanced sweetness, improve scoopability.