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Invert Sugar

Description

Sugar is split into fructose and dextrose, a range of product available with different inversion rates, dry solid contents and color specification

Advantages

  • Higher dry solid contents possible
  • Microbiological stability improved reducing sugars present
  • Controlled browning reaction
  • Lower Aw value
  • Less sensitive to crystallization
  • Optimized sugar mix
  • Higher sweetness

View specifications

Applications