Pharma Grade Invert Sugar Syrup

Product Details:

• Ideal for all liquid formulations as well as the medicinal syrup which are not palatable and therefore require sweetening - a replacement of sugar.
• Taste masking effect on the bitterness of medicinal syrups due to high osmotic pressure.
• As a source of instant energy due to the direct assimilation of glucose and fructose in blood without actually increasing body's insulin level.
• The quantity of additives like Glycerine, Propylene glycol and Sorbitol reduces considerably.
• It is 1.2 times (approx.) sweeter than Sugar on equal brix basis.
• It is 1.7 times (approx.) sweeter than Liquid Glucose. (5, Source of Instant Energy.
• A Higher degree of Solubility than Sugar.
• Excellent Humectant hence Prevents Crystallization.
• Lower Microbial counts than sugar syrup.

• Lowers baking temperature for faster baking and enhances the aroma, improves texture and taste.
• Gives faster richer crust color and reduces breakage of biscuits. Tenderizes and helps retain moisture, ensures freshness and longer shelf life of bakery products.
• Reducing properties helps in inhibition of oxidative degradation in foods like jams, jellies, ketchup ice creams, fruit juices squashes etc.
• Imparts more luster and color, while retaining integrity and nutritional value of fruits.
• No crystallization when used in soft drinks, sherbets, and other cold recipes.
• The quantity of Milk powder in biscuit reduces considerably.
• Demerara(Brown) Sugar used in Cookies Biscuits, Coffee & Tea
• Invert sugar enhances fruit flavors in products such as soft drinks, fruit baked goods, and fruit flavored confectionery.

• By including invert sugar, products are eaten straight from the freezer such as ice creams and sorbets can be made to be softer, and easier to scoop.
• Water white invert sugar is used in flavored vodka & gin.