Basic properties of invert sugar syrups:
- Good moisture stabilizer as a result of which products keep fresh (e.g. cake and tobacco).
- Improves organoleptic properties of fruit aromas.
- Baking products get a nice golden-brown colour relatively quickly, in addition to a nice taste (e.g. gingerbread, brownies).
- Preserving properties thanks to the reduction of water activity (e.g. fruit preparations, preserved food).
- Inhibits crystallization in sweets (e.g. fondant).
- Freezing point lowering effect (e.g. sorbet stays softer and easier to scoop).
Functionality in applications
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Texture |
Aroma/Taste |
Freezing point lowering |
Colour mixture |
Moisture regulation |
Crystallization inhibitor |
Shelf life
aw-reduction |
| Confectionery |
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| Muesli bars |
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| Ice cream |
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| Sweets (fondant) |
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| Preserved food/pickles |
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| Fruit preparations |
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| Aromas |
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| Tobacco |
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