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.
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.