Invert sugar syrup: two brands, two objectives
Invert sugar syrup keeps products fresh longer because it regulates the moisture. It also improves the flavour of (fruit) aromas and ensures that baking products turn golden-brown relatively quickly.
Invert sugar syrup is a better preservative than granulated sugar. The syrup also lowers the freezing point making ice-cream softer and easier to scoop.
Invert sugar syrup is made entirely from granulated sugar. By inverting this, equal parts of dextrose and fructose are created. This gives the syrup its specific properties.
Suiker Unie makes two types of invert sugar syrup: Vercosine® and Invertall®.
Vercosine® is made with an acid. Approximately 95% is inverted and has a light-yellow colour. Vercosine® is used in the cake, bakery and confectionery industry and the tobacco industry, among others.
Invertall® is made with the enzyme invertase. Invertall® is extremely pure and practically fully inverted: it contains just 0. 2% sugar to dry matter.
The preserves industry is the largest buyer of Invertall®. Because of its purity it also used in feed for bees.
Basic assortment
|
|
Vercosine® |
Invertall® |
|
Brix |
80 |
80 |
|
Sugar |
Max. 5 % to d.m. |
Max. 0.2% to d.m. |
|
Degree of acidity (pH value) |
2.0 - 4.5 |
3.5 - 6.5 |
Vercosine® is delivered standard in:
Bulk from 10,000 kg per consignment
Container at 1,050 kg.
Invertall® is delivered standard in:
Bulk from 25.000 kg.
In addition to our basic assortment and standard packaging, customised packaging is negotiable. |