Invert Syrups

Invert Sugars and blends offer innovative technical solutions to a range of application challenges

Benefits of Invert Syrup >>
What is Invert Syrup? >> 
Properties of Invert Syrup >> 

The benefits of Inverts in production

• A customised, ready-to-use invert can minimise the handling of acids and other ingredients, which saves time and reduces the need for control in critical process
• Inverts help deliver a consistent, high quality and tailored product, time after time
• Inverts permit a range of delivery formats including heated, automated systems for high solids, high viscosity syrups
• Lower solids inverts are available for reduced viscosity and easier handling.

The Invert range

Product (Product code)  Application Properties

Invert No.1 55946 – 1.25 tonne 57880 – bulk tanker cereal bars, icings, fondant creams, soft drinks, fruit sauces Full inverted sugars (glucose / fructose)  Brix 80.0-80.6%

Invert No.2 57881 – bulk tanker cakes, cookies, breads, icings, fondant creams, confectionary, soft drinks, fruit sauces Full inverted sugars (glucose / fructose) Brix 77.7-78.3%

Invert No.4 50942 – 25kg 55905 – 1.25 tonne 57883 – bulk tanker cakes, cookies, breads, icings, fondant creams, confectionary, soft drinks, fruit sauces Full inverted sugars (glucose / fructose) Brix 75.9-76.9%

Invert No.5 55884 – 1.25 tonne 57884 – bulk tanker cakes, cookies, breads, icings, fondant creams, confectionary, soft drinks, fruit sauces Full inverted sugars (glucose / fructose) Brix 72.0-73.0%

Medium Invert 55897 – 1.25 tonne 57930 – bulk tanker cakes, cookies, breads, icings, fondant creams, confectionary, soft drinks, fruit sauces Partial inverted sugars (glucose / fructose / sucrose) Brix 73.5-74.5%

Invasweet 50959 – 25kg 55959 – 1.25 tonne automated delivery system to suit application Full inverted sugars (glucose / fructose) Brix 68.0-70.0%

What is Invert Syrup?

Sugar  – sucrose – is made up of one molecule each of the monosaccharides glucose and fructose. By dissolving the sugar in water and applying both heat and acid, sugar can be broken down (or ‘inverted’) into its constituent parts, glucose and fructose.

This process allows us to create a range of syrups with varying physical properties. This increase in the number of molecules present affects the physical properties of an invert eg water activity, freezing point depression.

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:

Cost effective sweetness
Due  to the mix of sugars – sucrose, glucose and fructose and the sweetness synergy between sucrose and fructose, Medium Invert delivers an increased sweetness for the same solids when compared to sucrose alone. This extra sweetness is useful in fruit flavoured drinks where around 20% less carbohydrate sweetener can be used than would be the case with a standard invert.

Keeps food moister, fresher
Invert syrup has a high affinity for water, so an invert syrup (a ‘humectant’) is often used to keep products moist and extend their shelf life. This additional moisture retention is especially important in low fat baked goods such as cakes, soft cookies and bread rolls, since these products can become dry and stale much quicker than their full fat counterparts.

Invert syrup can also be used in place of glycerol as the humectant in cakes, where it brings additional benefits such as enhanced fruit flavours, extra sweetness, enhanced colour and improved flavour development during cooking.
Applications:

• sugar confectionery
• cakes and soft cookies
• bread rolls.

Minimises crystallisation
Invert syrups can slow down and minimise crystallisation. They can, for example, keep icings and fondants soft and smooth throughout their shelf life. This ability is also useful in low temperatures – for example, where softness must be retained despite freezing.

Some jam recipes with low acid fruits produce very little sucrose inversion during boiling. So the addition of an invert at the start of the boil can prevent the final jam from crystallising.

Increased viscosity
High brix inverts are useful:

• as a binding syrup in cereal bars
• to plasticise icings
• to reduce the viscosity of fondant creams.

Flavour enhancement
The fructose in an invert syrup has a natural synergy withacid and fruit flavours and therefore can enhances these flavours in applications such as:

• soft drinks
• baked goods containing fruit
• fruit flavoured confectionery.

Flavour and colour development
Invert syrups have a higher tendency to develop colour and therefore enhance colour development during the manufacture of:

• toffees
• caramels
• fudges. 

Texture softening
Invert syrup's natural affinity for water and its ability to reduce crystallisation can give products such as the following a soft, pliable texture and extended shelf life:

• American style cookies
• sweet pancakes
• hamburger buns
• liquorice allsorts 

Preservation - water activity reduction (Aw)
 If a product has a high ‘water activity’  it may be more prone to microbial contamination which in turn will reduce the shelf life.

The increased number of molecules in an invert syrup causes an increase in osmotic pressure and inhibits microbial growth so it acts as a more effective preservative. 

Freezing point depression
Use of an invert syrup can also lower the freezing point of solution and prevent the formation of large ice crystals. This is ideal for many products, including:

• soft, easy-scoop ice creams and sorbets 
• baked goods held in frozen storage prior to being released to retailers
• freeze/thaw stable fillings of cakes and toppings can be made more robust by the inclusion of invert sugar.

Stabiliser
Invert syrup's natural affinity for water and its ability to reduce crystallisation can give products such as the following a soft, pliable texture and extended shelf life:

• smooth mouth-feel
• palatable delivery
• suspension of active ingredients