Do you know what syrup or invert sugar is?
It is a liquid that is obtained through the sugar inversion process and through acid and enzymatic action, seeking to separate the two most important components of the sweetener, fructose and glucose.
Simply put, syrup, or invert sugar, is a thick, golden liquid that sweetens 30% more than sugar, since fructose is sweeter than glucose and both components separately multiply the flavor.
This liquid is used more than anything in the preparation of sides, since this syrup does not allow the water to crystallize, while allowing the product to be creamier at temperatures below zero. It is also used for confectionery since in these types of foods it provides a texture and a natural sweetness.
- It contributes to the texture, color, flavor and preservative properties in different types of foods, such as beverages and industrial products.
- It is not an allergenic product.
- Reduce costs by reducing your operations within the plant.
