INVERT SYRUP

Our Invert Syrup, Nesugar®, is an all-natural cane sugar syrup composed of fructose, glucose and sucrose obtained from cane sugar. Our syrups are made with a delicate and natural enzymatic process that bio-mimics the one that bees use to naturally produce honey. It is free of preservatives, Gluten free and Vegetarian friendly. Nesugar® is ideal for a variety of food and beverage applications, in bakery, pastry, dairy, juice, cocktails, sauces, bars, cereals, canned food, jams and conserves.

Our Invert Syrups are All-Natural, Non-GMO, Gluten Free, AVA Certified, and OU Kosher. Organic certified available.

CUSTOM SOLUTIONS

If you are looking for a custom-made product, we can formulate our syrups to your exact requirements, with specific ratios of sucrose to fructose-glucose, concentrations, colors, flavors and with added nutrients like vitamins and minerals to increase the added value of your products.

This can apply to a diverse range of industry sectors.

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KEY BENEFITS PER APPLICATION


BAKERY & PASTRY

  • Reduces the proofing time (dough’s rise time), while keeping or improving the taste and texture on breads.
  • Lowers baking temperatures and reduces baking time.
  • Allows for superior browning of baked goods.
  • Tenderizes and helps preserve moisture in your products. This characteristic helps to increase considerably the shelf life and the overall quality of your products.
  • Facilitates Maillard’s reaction helping you produce products with natural color and improved appearance.

BEVERAGES

  • It is a natural enhancer of flavors in juices and beverage, enabling producers to reduce up to 15% the amount of flavors in their formulations.
  • The content of fructose in Nesugar Light® provides the opportunity to reduce up to 20% the amount of sugar in the formulation of your drinks and beverages. This benefits those who are watching their calorie intake.
  • Suitable for energy drink manufacturers because it provides instant energy and is easier to digest.
  • Dissolves instantly in hot and cold liquids.
  • Eliminates the appearance of FLOC in the final product.

PHARMACEUTICAL

  • Quantity of sucrose, sorbitol or glucose can be significantly reduced.
  • Is highly soluble and product specifications can be preserved for longer periods of time.
  • Alternative for binding and taste masking of pharmaceutical tablets.

GELATO, ICE CREAM & YOGURTS

  • Improves Quality Ice Cream: Keeps it creamy.
  • Increases lifespan: Absence of crystallization, even after 3 weeks.
  • Reduction of preparation time and sugars added by eliminating sucrose and dextrose.
  • Reaches lowest temperature much faster in the freezing phase.
  • Volume increases by 2% -6%
  • Overall results, on average 15% it improves texture and reduction in energy use.
  • Ice cream preparation is faster.
  • Best machine performance.

CONFECTIONARY

  • It is highly used in confectionery for the prevention of sugar crystallization in sweets such as candies or chocolate with soft sugar centers.
  • Helps eliminating the sandy texture of dry sweets like Dulce de Leche and tenderizes fruit jams by contributing with a softer and consistent gel.

RESTAURANT & BAR

Besides the key benefits above you can also improve your bar…how? Replace your simple syrup at the bar!

  • Skinny cocktails is the new trend! Nesugar Light® allows you to cut calories in half with our cane + stevia blend.
  • No more measuring; reassuring that your sugar to water ratios are always the same in every cocktail.
  • Infused Syrups; flavor is brighter and more concentrated.
  • Our syrups are sweeter; allowing you to use less per drink.

GRANOLA, CEREAL & PROTEIN BAR

  • Binding agent when mixing.
  • Flavor and texture enhancer.
  • Improves shelf life.
  • Provides prolonged freshness on finished goods.
  • Retains moisture.
  • Sweeter than sucrose, compared on a dry basis.

Additional Websites

Retail Site: www.HeySHUGA.com
Blog: www.theSHUGAway.com



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