Invert sugar is a golden yellow coloured viscous liquid consisting of equimolecular mixture of glucose and fructose. Being 25% sweeter than regular sugar, this is generally applied as sweetener in food and pharmaceutical industries. This is often known as artificial honey for its composition being nearly the same as real honey. Confectionery, beverages, bakery and other food-industries widely use invert syrup because of its distinct advantages like flavour, taste and texture. It has many other functionally desirable properties, like purity, reduced viscosity, crystallization control, moisture retention, better shelf life etc.
Owing to its many beneficial properties, invert sugar syrup has many popular uses as follows:
Bakeries: Invert sugar when used for sweetening of cookies, biscuits and pies, it not only enhances the flavour and taste of the baked items, but also imparts better texture and crispiness. The anti-crystallisation and superior water retention quality of this sweetener helps in maintaining the softness of cakes and cookies for longer time period, as well as in improving the quality of the crust.
Honey-industry: Because of similar physical and chemical properties like that of natural honey, invert sugars can be mixed with honey for obtaining better texture and flavour. Sometimes, it is also used for bee feeding.
Fruit processing: Invert sugar is widely used for processing and packaging of fresh fruits for its wonderful preservative quality, which offers longer shelf life and retention of original flavour and texture.
Beverages: Invert sugar syrup is preferred over other sweetening agents for preparing energy drinks and other beverages, because less quantity is needed to achieve optimum sweetness in the drinks. This is also helpful in controlling carbohydrate level and releasing instant energy.
Pharmaceuticals: Invert sugar is commonly used for imparting sweetness and flavour to cough syrups.
Winery: This sugar is helpful for speeding up the fermentation as yeasts present in wine eventually converts the glucose and fructose molecules into alcohol. However, invert sugar should never be used to sweeten a finished wine, as it may restart the fermentation procedure.
Distillery: Apart from enhancing flavour and taste, invert sugar may also be used for fermentation and regeneration of ethanol. Sometimes, it is used as freezing point depressant also.
Herbal cosmetics: This popular sweetening agent is often used to replace honey and reduce bacterial activity in natural cosmetic products.
Invert Syrup Health: For health benefits, consumers always prefer invert sugar syrup, which is prepared through enzymatic process. The yeast-derived enzyme Invertase is applied for hydrolysis of sucrose into glucose and fructose for preparing enzymatic invert syrup. Fructose metabolism is insulin independent and hence can be consumed even by diabetic patients, without fearing about health related problems. Also, invert sugar is 25-30% sweeter to similar amount of table sugar, which ensures lesser consumption of this particular sweetener. Unlike the traditional acid-hydrolyzed invert sugar, the manufacturing process of enzymatic invert sugar does not involve any acid or chemical. This is why invert sugar manufacturers prefer enzymatic sugar syrup as health-friendly sweetening agents,
Invert sugar syrup is easily available in the market and widely used in food and pharmaceutical industries for cheaper price and health-friendliness. Although a whole new range of carbohydrate based natural and artificial sweetener has been emerged in the market, the supremacy of invert sugar suppliers is yet to be challenged.