SALES – B2B Liquid sugar

General

Liquid sugar is produced by dissolving and partly inverting crystal sugar. Depending on the application, it ranges from clear as water to caramel brown in color.

Invertix invert sugar syrups are aqueous or crystallized solutions of inverted sucrose, inverted in part in hydrolysis. They are characterized by a neutral sweet taste and produce neither foam nor flakes when used in applications. Due to their reduced water activity and higher osmotic pressure, invert sugar syrups display greater microbiological stability than sucrose solutions. The grades developed specially for use in non-alcoholic beverages are clear as water, odorless, and can be processed simply and safely. Grades in which the inversion of the sucrose is almost complete are available for special applications, such as in the tobacco industry or manufacture of marzipan. Invert sugar syrups comply with the Sugar Directive 2001/111/EC. An organic invert sugar syrup that is based on organic sugar and complies with the Council Regulation (EC) NO 834/2007 is available for manufacturing organic products.

Primatin specialty sugar syrups are produced by inverting and caramelizing liquid sugar. Depending on type, the syrup has a pure, caramel flavor with greater or weaker intensity. They are used to flavor bakery goods, speed up the browning process, and reduce the baking time. Due to their invert sugar content, they act as a moisture regulator and promote freshness.

Invertix

Products and applications

Various concentrated invert sugar syrups for a large range of applications are produced by partly breaking sucrose down into glucose and fructose in equal parts.

Application examples

Non-alcoholic beveragesBakery goodsDelicatessen products
Fruit preparationsDairy productsIce cream
ConfectionerySpiritsTobacco goods

Analytical data

Standard gradesVariation range
Dry substance [%]70.0/72.7/75.065–82
Inversion [%]66> 50 to 95
Sugar range in DS [%]:
Sucrose34 ± 5max. 50
Invert sugar66 ± 5> 50 to 95
Color of solution [ICUMSA units]max. 25max. 150
Conductivity ash in DS [%]:max. 0.04max. 0.4
pH value4.5 ± 1.53–7
Foam testnegativenegative
Flocculation testnegativenegative

Forms supplied

  • Bulk, in tanker trucks
  • Plastic or stainless steel containers
  • Disposable barrels
  • Disposable cans

Storage

A shelf life of 6 months is assured when stored under appropriate conditions at temperatures of 20–30°C.

Primatin

Products and applications

The specialty sugar syrups Primatin KS and C are predominantly used in the bakery and confectionery goods industry.

Primatin KS – 03lightly sweet caramel flavor, light brown
Primatin KS – 05mildly sweet caramel flavor, pale brown
Primatin KS – 18pleasantly sweet caramel flavor, brown
Primatin Cpleasantly rounded caramel flavor due to the addition of table salt, light brown

Application examples

Petit foursFruitcakesHoney cakeGingerbreadBrown gingerbreads
Fillings in confectionery goodsMalt bonbonsLicorice articlesToffeesBrown cakes
Medical sweetsCough syrupsTobacco goodsDry-baked goodsMalt drinks

Analytical data

Variation range
Dry substance [%]65–84
Invert sugar55–85
Color [EBC units]approx. 100–1,450
pH value3.2–6.0

Forms supplied

  • Bulk, in tanker trucks
  • Plastic or stainless steel containers
  • Disposable barrels
  • Disposable cans

Storage

A shelf life of 9 months is assured for Primatin KS and Primatin C when stored under appropriate conditions at temperatures of 20–30°C.