Invert Sugar Syrup by Tata Chemicals

Price per kg: ₹40/kg++

Price per pack: 1,000.00

Pack size: 25kg

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Invert Sugar Syrup by Tata Chemicals is a sugar syrup which has optical rotation opposite of it. It is synthesized by heating a mixture of water and sugar at a specific temperature. This process can be sped up using Invertase enzyme, citric acid, lemon extract or hydrochloric acid. It is used across the food and beverage industry as a sweetener and bulking agent.

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Product Details

Invert Sugar Syrup by Tata Chemicals is a sugar syrup which has optical rotation opposite of it. It is synthesized by heating a mixture of water and sugar at a specific temperature. This process can be sped up using Invertase enzyme, citric acid, lemon extract or hydrochloric acid. It is used across the food and beverage industry as a sweetener and bulking agent.

More Details:

Product Name Invert Sugar Syrup
Product Use Beverages & Food industry
Flavour and taste Sweet
Form Syrup
Storage Conditions Keep in Cool and Dry Conditions
Brand Tata Chemicals


Applications of Invert Sugar Syrup

Invert syrup, also known as inverted sugar syrup or invert sugar, is a mixture of glucose and fructose formed from sucrose by hydrolysis. Here are its key applications:

Baking: Used in baking to retain moisture, enhance texture, and extend shelf life in products like cakes, cookies, and pastries.

Confectionery: Prevents sugar crystallization, improves smoothness, and provides a softer texture in candies, chocolates, and fondants.

Beverages: Enhances sweetness, improves mouthfeel, and prevents sugar crystallization in beverages like sodas, juices, and cocktails.

Desserts: Adds sweetness and improves texture in desserts like ice cream, sorbets, and gelato.

Jams & Jelly: Acts as a humectant and enhances flavor in jams, jellies, and fruit preserves.

Medical Applications: Used in pharmaceuticals as a sweetening agent and to improve the palatability of syrups and suspensions.

Industrial Applications: Used in the production of confectionery, baked goods, and beverages on an industrial scale due to its functionality and cost-effectiveness.


Invert Sugar Syrup production:

The production of invert syrup involves the following steps:

  1. Hydrolysis: Sucrose is hydrolyzed into its component sugars, glucose, and fructose. This can be achieved by heating sucrose with water and an acid (e.g., citric acid or cream of tartar).
  2. Neutralization: The hydrolyzed syrup is neutralized to a pH of around 7 to stop the hydrolysis process. This is typically done using an alkaline substance like calcium carbonate or sodium bicarbonate.
  3. Filtration: The neutralized syrup is filtered to remove any solid particles or impurities.
  4. Concentration: The filtered syrup is then concentrated by evaporating water, increasing the sugar content.
  5. Packaging: The concentrated invert syrup is cooled and packaged for storage and distribution.

Invert Syrup vs High Fructose Corn Syrup: A comparison

Invert syrup and high fructose corn syrup (HFCS) are both sweeteners used in food production, but they differ in composition and production process:

  • Invert Syrup: A mixture of glucose and fructose formed by hydrolyzing sucrose.
  • HFCS: A syrup made from corn starch that has been converted into glucose and fructose, typically with a higher fructose content than invert syrup.
  • Invert Syrup: Less sweet than HFCS.
  • HFCS: Sweeter than invert syrup, with variations like HFCS-55 (55% fructose and 45% glucose) or HFCS-90 (90% fructose).
Production Process:
  • Invert Syrup: Produced by hydrolyzing sucrose using acids or enzymes.
  • HFCS: Produced by converting corn starch into glucose, then enzymatically converting some of the glucose into fructose to achieve the desired sweetness level.
  • Invert Syrup: Used in baking, confectionery, and beverages for its humectant properties and to prevent crystallization.
  • HFCS: Commonly used in beverages, processed foods, and baking for its sweetening properties and to enhance flavor and texture.
Health Considerations:
  • Invert Syrup: Generally considered safe, but should be consumed in moderation due to its sugar content.
  • HFCS: Controversial due to its high fructose content, with some studies linking it to obesity and metabolic issues, though the evidence is not conclusive.

In conclusion, invert syrup and HFCS differ in composition, sweetness, production process, and applications, making them suitable for different food and beverage formulations.

Frequently Asked Questions about Invert Syrup

What is Invert Sugar Syrup?

Invert syrup, also known as inverted sugar syrup, is a mixture of glucose and fructose formed by hydrolyzing sucrose. It is sweeter and more soluble than sucrose.


Is Invert Sugar Syrup safe?

Yes, Invert Syrup is generally considered safe for consumption. It is a common food ingredient and is regulated by food safety authorities in many countries to ensure its safety.

Are there any side effects of Invert Sugar Syrup?

While invert syrup is generally considered safe, excessive consumption may lead to some side effects:

  • Digestive Issues: Large amounts can cause bloating, gas, or diarrhea, particularly in individuals with digestive disorders.
  • High Caloric Content: It is calorie-dense and can contribute to weight gain if consumed in excess.
  • Potential Blood Sugar Spikes: While it has a lower glycemic index than sucrose, excessive intake can still lead to blood sugar spikes, especially in diabetic individuals.
  • Dental Health: Like other sweeteners, invert syrup can contribute to dental cavities if consumed frequently and proper oral hygiene is not maintained.

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