Invert Sugar Paste
Invert Sugar Paste is a natural and versatile invert sugar for a wide range of applications like fermentation, baked goods (flour), sugar confectionery & ice cream manufacture.
Südzucker Invert Sugar Pastes can replace some of the crystalline sugar in many applications, with several technical benefits for the final product – including economic advantages because of its higher sweetening power.
- Increases shelf life
- Controls fermentation in bakery applications
- Improves crust colour
- Depresses ice cream freeze point for soft scoop
- Improves consistency of creams & fillings
- Efficiently controls crystallization in sugar confectionery
Basic Product Information
During the production process, invert sugar is processed into a soft paste (Trimoline®*/Lebboline®*) or into blocks (Bloomoist®) **. The table below shows how much sugar can be replaced in different application segments.
|Application||Typical Usage Rate|
Cakes & Pastries
|2% – 5% of flour weight
Up to 30% of sugar weight
|Chocolate||4% – 30% of sugar weight|
|Confectionery||2% – 20% of sugar weight|
|Ice Cream & Sorbets||up to 25% of sugar weight|
*: Trimoline® is the brand name for Südzucker outside of France / Lebboline® is the brand name for Südzucker in France
**Trimoline®*, Lebboline®* and Bloomoist® are invert sugar paste brands available from Südzucker.
If you’d like more detailed information for specific applications like butter biscuits, fondant pralines, soft gums, or others, please reach out to us – we’re happy to help. Our R&D hubs have also conducted extensive trials to determine the ideal amount of invert sugar paste for different applications.
Pail / 7
Pail / 15
Carton / 12.5
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