Invert sugar

Invert sugar (CAS 8013-17-0), also known as Invertose or supplied commercially as HS 500, is produced by hydrolyzing sucrose into its component glucose and fructose fractions. It functions as a sweetener, humectant, and flavor enhancer across food manufacturing.

This ingredient offers a sweeter taste intensity than sucrose at equivalent concentrations. In bakery and confectionery production, it extends shelf life by retaining moisture in finished goods such as cakes, soft cookies, and fondants.

Beverage manufacturers use it as a direct sucrose replacement to improve mouthfeel and prevent crystallization in carbonated drinks, juices, and flavored syrups. This makes it a versatile choice for liquid formulations.

In hard candy and chocolate production, its anti-crystallization properties allow tighter control over texture and gloss. These functional benefits ensure a smooth consistency and high-quality finish in premium confectionery items.

Fermentation applications also rely on this product as a readily available substrate for yeast. This supports consistent fermentation rates in brewing and distilling processes, ensuring reliable production cycles for manufacturers.

The product is supplied as a viscous liquid syrup, typically at concentrations ranging from 70% to 80% total solids. Food-grade specifications are standard across the market for industrial use.

The material conforms to FCC requirements for use in food manufacturing. Packaging is available in bulk tankers, IBCs, and drums to support both large-scale industrial and mid-volume procurement needs.