Invert sugar (also called inverted sugar) is a sweet substance created by breaking down sucrose (common table sugar) into glucose and fructose. This process, called inversion, is catalyzed by the presence of acids or the enzyme invertase.
Invert sugar has several advantages over regular sugar, including being sweeter, which means less is needed to achieve the same level of sweetness.
It also has better solubility and helps prevent sugar crystallization in products such as ice cream or chocolate. Additionally, it is hygroscopic, meaning it retains moisture better, which can be beneficial in baking as it keeps the final products moister for longer.
Invert sugar is used in the food industry, bakeries, confectioneries, and beverage manufacturing.
Weight: 0.7 kg
Uses:
- Bakery products
- Confectionery products
- Ice creams
