- Inverted liquid sugar with 50% to 70% inversion rate;
- Ability to reduce water activity;
- Reduces storage and transportation logistics costs, compared to coarse sugar;
- Reduces freezing point and crystallization;
- Offers high sweetness value of around 20% greater than sucrose.
Plant-based ingredient.
Gluten-free.
GMO Free
This product does not use genetically modified organisms (GMOs) at any stage of its processing, from raw material to the final product.
Does not contain allergens.
Inverted Liquid Sugar is a product obtained from the acid hydrolysis of sucrose solution under controlled heating. The product is a mixture of fructose, glucose, sucrose and water, and is presented in liquid form, transparent, free of impurities and slightly yellowish. It has between 10 and 20% greater sweetness than that of sucrose and does not crystallize. It is widely used in ice creams and frozen desserts, preventing the formation of ice crystals and crystallization of candies, liqueurs and caramel. It also improves color and aroma due to reducing sugars in baked products.
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