Used to replace the sugar crystals in bakery items
Invert Sugar Syrup is a mixture of Glucose and fructose. Invert Sugar is 25% sweeter than regular Sugar, this is why it is ideal for flavored drinks as they need lesser sugar to achieve the same sweetness level and also reduce the carbohydrate level in the drinks. Invert Sugar Syrup is also used in bakery products like jams, cakes, puddings, icings and fondants to slow the crystallization process and gives a better shelf life.
Refining Sugar and Water