Invert liquid sugar

Our invert sugar is produced due to an enzymatic reaction or inversion, which breaks succrose into the basic elements which compose it: glucose and fructose. This way, we get a homogeneous and top-quality product.

 

Benefits of invert sugar:

  • Potent anti-crystallising effect, which causes freezing point to decrease, thus providing a creamier and softer texture and being easier to serve.
  • Acts as a moisturiser in tender products because it retains moisture and prevents them from drying, with the subsequent increase in shelf life.
  • Accelerates the fermentation of yeast dough, which makes it ideal for pastry and bakery products.

 

Advantages in the processes

  • Reduced preparation time, decreasing manpower costs.
  • Energy savings.
  • Facilitates raw material traceability, storage and control.
  • Increases profitability in product unit use.
  • Process loss reduction, because you get a homogeneous product free of impurities.

 

Our standard range of products:

  • Properties: 67-77 BRIX – 50% Glucose – 50% Fructose
  • Color: The colour is made to measure.

  • Properties: 67-80 BRIX – The proportions of sugars are made to measure.
  • Color: -7 INCUMSA Decolourised+100 INCUMSA Golden Non-decolourised

Formats

  • Bulk 24 t.
  • 1.200 l. Container.
  • 7-8 kg Jerry Can.
  • 14-15 kg Jerry Can.

Applications

It works in any sector as a perfect substitute of granulated sugar:

Soft Drinks and Cider

Dairy Products And Dairy Derivatives

Alcoholic Drinks

Baby Food

Marmalades and Jams

Bakery Products

Industrial Pastry Products And Biscuits

Ready Meals

Tinned Food And Pickles

Cereals For Breakfast

Sports And Dietary Foods

Flavors and colorants

Nectars and fruit drinks

Chocolate

Confectionery

Ice Creams

Nougat And Marzipan

Phytosanitary products

Our speciality is creating the liquid solution that best meets your needs. A customised mixture exclusive for your product with which you will be able to optimise processes and get a differentiated product.

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