Invert sugar

Invert sugar (CAS 8013-17-0), also known as Invertose or HS 500, is produced by hydrolyzing sucrose into glucose and fructose.

Where is Invert sugar used?

• Food manufacturing: sweetener, humectant and flavor enhancer
• Bakery and confectionery: extends shelf life by retaining moisture in cakes, soft cookies and fondants
• Beverages: sucrose replacement improving mouthfeel and preventing crystallization in carbonated drinks, juices and flavored syrups
• Hard candy and chocolate: anti-crystallization properties allow control over texture and gloss
• Fermentation: substrate for yeast in brewing and distilling

Good to know: Sweeter than sucrose at equivalent concentrations. Conforms to FCC requirements for food manufacturing.

Commercial specifications

• Viscous liquid syrup, 70% to 80% total solids
• Packaging: bulk tankers, IBCs, drums