|
Invert sugar syrups are blends of glucose, fructose and sometimes sucrose created to give specialised properties for use in bakery, confectionery and many other industrial applications. They can be manufactured to meet your ideal specification so please contact us to discuss your requirements in more detail.
Benefits and applications of Invert Syrup >>
A selection of Invert Syrups are listed below >>
What is Invert Syrup? >>
Properties of Invert Syrup >>
Special Blends
At British Sugar we recognise that every manufacturer has differing sugar and syrup requirements for their food application. In order to accommodate these requirements we have set up a business division specialised in the creation of glucose, fructose and sucrose sweeteners. The ability to custom manufacture bespoke blends compliments the traditional sugar business and means British Sugar can offer a total sweetener package.
Benefits and applications of Invert Syrups
Cakes, muffins and puddings:
- Even texture
- Better moisture retention over life
- Softer crumb
Breads:
- Softer crumb, close texture
- Better crust colour development, shorter bake times
- Longer shelf life
Cookies:
- Greater shelf-life
- Traditional cookie texture ie chewy
The Invert Range
| |
Application |
Key Properties | |
 |
| Invert 1 |
cereal bars, icings, fondant creams, soft drinks, fruit sauces |
Full Invert – reducing sugars 76.0-78.0%
Brix 80.0-80.6% | |
|
| Invert 2 |
cakes, cookies, breads, icings, fondant creams, confectionary, soft drinks, fruit sauces |
Full Invert – reducing sugars >74.0%
Brix 77.7-78.3% | |
|
| Invert 4 |
cakes, cookies, breads, icings, fondant creams, confectionary, soft drinks, fruit sauces |
Full Invert – reducing sugars >74.0%
Brix 75.9-76.9% | |
|
| Invert 5 |
cakes, cookies, breads, icings, fondant creams, confectionary, soft drinks, fruit sauces |
Full Invert – reducing sugars >68.0%
Brix 72.0-73.0% | |
|
| Medium Invert |
cakes, cookies, breads, icings, fondant creams, confectionary, soft drinks, fruit sauces |
Partial Invert – reducing sugars 35.5-37.5%
Brix 73.5-74.5% | |
|
| Invasweet |
automated delivery system to suit application |
Full Invert
Brix 69.0+/-1% | |
|
What is Invert Syrup?
An invert syrup is made up of glucose & fructose which is formed when the sucrose molecule is broken down by hydrolysis using acid and heat
The term ‘invert’ originates from the effect on the polarimeter instrument traditionally used to analyse sucrose solutions. Compared to pure sucrose, a mixture of glucose and fructose "inverts" the plane of polarised light, and so this is known as invert syrup.
Plant capability enables us to blend fully inverted syrups with sucrose and other sugars to provide customers with partial inverts, bespoke syrups and specific tailored sugar profiles.
Properties of Invert Syrup
Invert syrup has the following properties that provide benefits in many food applications:
Sweetness
Moistness
Texture softening
Crystallisation control
Increased viscosity
Flavour and colour enhancement
Preservation - water activity reduction
Freezing point depression
Sweetness
Medium Invert (50% sugar, 50% invert) has an increased sweetness of 10%, when compared to pure sugar or pure invert. This extra sweetness can be of benefit in fruit flavoured drinks where around 20% less carbohydrate sweetener can be used if ordinary sugar is replaced with medium invert.
Moistness (humectancy)
Invert syrup has a high affinity for water. For this reason, invert syrup is used to keep products moist, extending acceptable shelf life.
Applications:
- sugar confectionery
- cakes and soft cookies
- bread rolls.
In low fat baked goods this increase in moisture retention is especially important, since low fat products become dry and stale much more quickly than their full fat counterparts.
Invert syrup can be used in place of glycerol as the humectant in cakes. Using invert syrup, which is a traditional ingredient, will give the additional benefits of sweetness, flavour enhancement of fruit products and colour and flavour development during cooking.
Crystallisation control
Invert syrup can be used to slow down and minimise crystallisation that may occur, for example, in icings and fondants that are required to stay soft and smooth during their shelf life.
Some jam recipes with low acid fruits give minimal sucrose inversion during boiling, and so adding invert at the start of the boil will ensure the final jam will not crystallise.
Increased viscosity
Uses of a low viscosity, high brix invert:
- as a binding syrup for cereal bars
- to plasticise icings
- to reduce the viscosity of fondant creams.
Flavour enhancement
The fructose in an invert syrup has a natural affinity to acid or fruit flavours and enhances these in:
- soft drinks
- fruited baked goods
- fruit flavoured confectionery.
Flavour and colour development
Invert syrup is a mixture of glucose and fructose, which when heated with other foods gives rise to the Maillard reaction resulting in browning and flavour development. This is beneficial in many foods where colour and flavour development is desirable as part of the cooking process, for example in:
Texture softening
Invert syrup's affinity for water and ability to reduce crystallisation gives a soft, pliable texture. This is required for food products such as:
- American style cookies
- sweet pancakes
- hamburger buns
- liquorice allsorts
- ready-to-roll icings.
Preservation - water activity reduction (Aw)
High water activity makes products liable to microbial spoilage & shorter shelf-life
Invert sugar increases the osmotic pressure more than sucrose (more molecules)
Water is present but at a higher osmotic pressure and thus inhibits microbial growth
Invert sugar has a greater preservative effect – increasing shelf-life
Freezing point depression
The affinity of water for invert syrup prevents the formation of large ice crystals. This is beneficial for a variety of products:
- soft, easy-scoop ice creams and sorbets
- baked goods may be held in frozen storage prior to being released to the retailers
- freeze/thaw stable fillings of cakes and toppings can be made more robust by the inclusion of invert sugar.
Summary
Higher solids invert syrups are used where minimum water is required to be added to the product and the maximum preservative effect of the invert sugar is to be achieved.
High solid syrups tend to have greater viscosity and require heated storage. The lower solids inverts are less viscous and easier to handle.
Medium invert syrup can be supplied as a ready mixture of invert sugar and sucrose in a 50:50 ratio, where maximum sweetness is required.
|
 |
|