We are offering invert sugar syrup for confectionery.
When a sugar solution is heated, a certain percentage of sucrose breaks down to form 'invert sugar'. This invert sugar inhibits sucrose crystallization and increases the overall concentration of sugars in the mixture. This natural process of inversion, however, makes it difficult to accurately assess the degree of invert sugar that will be produced.
As a way of controlling the amount of inversion, certain ingredients, such as cream of tartar or citric acid, may be used. Such ingredients accelerate the breakdown of sucrose into invert sugar, and thereby increase the overall percentage of invert sugar in the solution. A more accurate method of ensuring the correct balance of invert sugar is to add glucose syrup, as this will directly increase the proportion of invert sugar in the mixture.
The amount of invert sugar in the sweet must be controlled, as too much may make the sweet prone to take up water from the air and become sticky. Too little will be insufficient to prevent crystallization of the sucrose. About 10-15 per cent of invert sugar is the amount required to give a non-crystalline product.
Depending upon the percentage and client requirement, confectionery grade invert syrup is provided.
We are the manufacturer and exporter of confectionery grade invert sugar syrup.

We are offering invert sugar syrup for confectionery.
When a sugar solution is heated, a certain percentage of sucrose breaks down to form 'invert sugar'. This invert sugar inhibits sucrose crystallization and increases the overall concentration of sugars in the mixture. This natural process of inversion, however, makes it difficult to accurately assess the degree of invert sugar that will be produced.
As a way of controlling the amount of inversion, certain ingredients, such as cream of tartar or citric acid, may be used. Such ingredients accelerate the breakdown of sucrose into invert sugar, and thereby increase the overall percentage of invert sugar in the solution. A more accurate method of ensuring the correct balance of invert sugar is to add glucose syrup, as this will directly increase the proportion of invert sugar in the mixture.
The amount of invert sugar in the sweet must be controlled, as too much may make the sweet prone to take up water from the air and become sticky. Too little will be insufficient to prevent crystallization of the sucrose. About 10-15 per cent of invert sugar is the amount required to give a non-crystalline product.
Depending upon the percentage and client requirement, confectionery grade invert syrup is provided.
We are the manufacturer and exporter of confectionery grade invert sugar syrup.