Invert Sugar Syrup

Granulated sugar is cooled by adding water and adding sucrase to react under certain conditions or add acid to cook to a certain time and a suitable temperature. This syrup can be stored for a long time without crystallization, and is mostly used in Chinese-style mooncake wrappers, saqima, and various products that replace granulated sugar. Invert sugar syrup is rich in sugar and is an essential ingredient for cakes. The enzymatic production of sucrose invert syrup is more gentle, and the color of the syrup (such as golden yellow, etc.) can be adjusted by browning reaction according to the actual demand, and the conversion rate and syrup color can be controlled.

The advantages of invert sugar syrup are numerous, including:

Can extend the shelf life of food: Invert sugar syrup contains higher sugar concentration and acidity, which helps to inhibit the growth of microorganisms and extend the shelf life of food.

It can improve the taste and taste of food: invert sugar syrup has a strong sweetness, which can add sweetness and texture to food and enhance the taste appeal of food.

Helpful for the color and moisturizing properties of foods: Invert sugar syrup can improve the color and moisturizing properties of foods such as pastries, breads and condiments, making them more delicious and appealing.

Easier to use and operate: Invert sugar syrup has better fluidity and solubility, which is easier to use and operate in food processing, which is conducive to the efficiency and quality control of food production.

In general, invert sugar syrup has many advantages in food processing, which can improve the taste, taste and shelf life of food, and is one of the commonly used raw materials in food production.