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Member Since 10 Years
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Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to remain more moist and are less prone to crystallisation. Inverted sugar is therefore valued by bakers, who refer to the syrup as trimoline or invert syrup.
Uses:♦ Honey
♦ Jam
♦ Golden syrup
♦ Fondant
♦
♦ Alcoholic Beverage
♦ Candy Sugar
♦ Wheat Thins
♦ Swedish Fish
♦ Jones Soda.
As per Industry Standards: 300kg Barrel & 50kg Cans (HDPE Food Grade)
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Badhana Road, Sonipat, Haryana 
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