Invert sugar
Invert sugar (syrup) is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water. Invert sugar is thought to be sweeter than table sugar and foods that contain it retain moisture and crystallize less easily. Bakers, who call it invert syrup, may use it more than other sweeteners.
Though invert sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice, cream of tartar or other catalysts often without changing the flavor noticeably.
The mixture of the two simple sugars is formed by a process of hydrolysis of sucrose. This mixture has the opposite direction of optical rotation as the original sugar, which is why it is called an invert sugar.
Features of Invert sugar
- Richer crust color
- Faster baking
- Better color & flavor development
- Lowers baking temperature
- Greater shelf life
- Reduction in breakage of biscuits
- Traditional texture
- Prolong freshness
Applications of Invert sugar
- Food: Biscuits, cookies, Breads, Cakes, Muffins & Puddings, Sharbats, Squashes, and for the replacement of honey in Products.
- Pharmaceutical: The range of invert syrup is used as an additional flavour for syrups and Elixirs. These are tried and tested on different parameters and are in compliance to the quality standard of pharmaceutical industries.
- Others: Making herbal cosmetics and distillery industry.
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