Invert Sugar Syrup

With the advances in food and technology, the different forms of sweeteners has been the need of the processes. Sucrose as such, have limited benefits apart from sweetening. But after inversion, there is a breakage of chain and rearrangement of molecules thereby increasing the sweetness and other functional properties. With this process, sucrose is splitted in the equimolecular mixture of syrup containing Fructose and Glucose.

 

Invert syrup has high demand in food and pharmaceutical industries because of its functionally desirable properties viz. Texture improvement, anti-crystallising property, high solubility, flavour enhancement etc. Besides, unlike conventional preparation of sugar syrup, invert syrup is ready to use and requires less infrastructure.

 

The composition of invert syrup is similar to honey therefore it also forms a constituent of artificial honey. In most of the countries, invert syrup is already an established sweetener for sweetening in beverages, bakery and confectionery.