WHAT IS INVERTED LIQUID SUGAR VIA ACID PROCESS?

Inverted liquid sugar syrups are concentrated saccharide solutions produced through the enzymatic hydrolysis of sucrose. During this process, the molecule is split into fructose and dextrose, altering its characteristics. It gains enhanced sweetening power, humectant properties and improved resistance to crystallisation. We refer to full inversion when all the sucrose has been converted into equal parts fructose and glucose during the enzymatic process.

BENEFITS OF INVERTED SUGAR VIA ACID PROCESS

• Raw material savings.
• Its greater sweetening power translates into greater efficiency.
• You achieve more with less product.
• Prevents crystallisation and acts as a humectant. This widens the range of production processes in which it can be used.

AVAILABLE VARIETIES

For fully inverted sugar syrups, we offer two concentrations: 67% and 73%. You can also select the sugar origin and colour tone. For example, GOLDEN inverted sugar has a dark amber tone similar to honey, while DECO is almost as clear as water. Partially inverted sugars are also available. These retain some of the original sucrose, resulting in an even more stable syrup. And naturally, there is the option to choose plant-based sugar.

AVAILABLE FORMATS FOR DECOLOURISED LIQUID SUGAR

7 kg, 15 kg and 25 kg drums.

1,400 kg IBCs.

25 kg buckets.

Road tankers up to 25 tonnes.

For other formats, please enquire about availability.