Invert Sugar Syrup

Bring to the table win-win 

Invert sugar syrup, also known as inverted sugar syrup, is a versatile liquid sweetener used widely in the food and beverage industry. It is produced through a process called inversion, which breaks down sucrose (table sugar) into its individual components: glucose and fructose. This process involves adding an acid or using enzymes to catalyze the hydrolysis of sucrose. The resulting syrup has a higher ratio of glucose to fructose compared to regular table sugar.

Invert sugar syrup offers several advantages in food manufacturing. It is notably sweeter than sucrose, allowing for a reduction in the amount of sweetener required in recipes while maintaining the desired level of sweetness. Additionally, invert sugar syrup has a unique flavor profile that can enhance the taste of various products.

One of the key properties of invert sugar syrup is its high solubility. It readily dissolves in water, making it an excellent choice for applications where quick and even distribution of sweetness is desired, such as in beverages, syrups, and sauces.

  • Invert sugar syrup is a liquid sweetener.
  • It's created by hydrolyzing sucrose into glucose and fructose.
  • Widely used in baking, confectionery, and beverage production.
  • It enhances moisture retention and extends shelf life in food products.


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