Our Invert Cane Syrups and Blends enhance the flavor, color, and texture of desserts. Helping smooth and retain moisture, resulting in significantly increased shelf life and over quality of products.
Our Invert Syrups are an ideal substitute for HFCS, honey, agave and granular sugar. Conventional and Organic Certified available.
- Our Invert Syrup 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.
- Helps reduce energy costs associated with the dissolution of granulated sugar from 60% to 80%.
- Dissolves instantly in hot and cold liquids.
- Improves shelf life.
- Completely free of impurities.
- Sweeter than sucrose, compared on a dry basis.
- Non-GMO, gluten free, vegan friendly and OU Kosher.