Invert Sugar (Syrup)

Product Overview

Liquid Sweetener | 90% Invert Sugars | Anti-Crystallising | Humectant | Food Grade

Invert Sugar Syrup is a food-grade liquid sweetener produced by the controlled acid hydrolysis of a refined sugar (sucrose) solution, splitting it into equal parts glucose and fructose. Supplied as a pale, clear syrup at 71–73 Brix with a minimum of 90% invert (reducing) sugars, it is used by bakeries, confectioners, chocolatiers, and beverage manufacturers across Australia.

What makes invert sugar different from ordinary sugar is how it behaves in a formulation. Because it is already "inverted" into its component simple sugars, it resists re-crystallisation, holds onto moisture (a humectant effect), lowers the freezing point, and delivers a higher sweetening power than sucrose. In practice, this means softer, moister baked goods that stay fresh longer; smooth confectionery and fondants free of gritty sugar crystals; and clean, uniform sweetness that dissolves instantly in cold beverages. It is also known in the professional pastry trade under the brand name Trimoline.

Key Properties

• Product Name: Invert Sugar Syrup
• Composition: Glucose + Fructose (hydrolysed sucrose)
• Invert (Reducing) Sugars: 90% min (dry basis)
• Total Solids: 71.0–73.0 Brix
• Appearance: Pale, clear liquid syrup
• pH (@20°C): 5.0–5.5 | Colour: 300 ICUMSA max
• Packing: 25 kg | Shelf Life: 24 months | Storage: Cool, dry; avoid cold-induced crystallisation

Applications in Food, Beverage & Confectionery Manufacturing

Invert Sugar Syrup is widely used across bakery, confectionery, and beverage manufacturing, including:

• Bakery: Cakes, muffins, biscuits, breads and pastries — improves moisture retention, softness, crust colour, and shelf life
• Confectionery: Fondants, fudge, caramels, toffee and soft centres — prevents sugar crystallisation for a smooth texture
• Chocolate & Ganache: Improves moisture retention and shelf stability of fillings and truffles
• Ice Cream & Sorbet: Lowers freezing point and inhibits ice crystal formation for a smoother, softer scoop
• Beverages: Soft drinks, energy drinks, flavoured waters and cocktails — dissolves instantly with clean, uniform sweetness
• Jams, Preserves & Fruit Fillings: Controls crystallisation and enhances sweetness and shelf life

Key Features

• Resists Crystallisation: Already inverted into glucose and fructose, it prevents the graininess that sucrose causes in confectionery, fondants, and stored baked goods
• Superior Humectant — Longer Shelf Life: Binds and holds moisture, keeping baked goods soft and fresh for longer and extending finished-product shelf life
• Higher Sweetening Power than Sucrose: Delivers more sweetness per gram, allowing formulators to reduce total sugar load or intensify sweetness
• Instant Cold Solubility: Dissolves immediately in cold liquids — ideal for beverages, syrups, and no-cook applications where granulated sugar would not fully dissolve
• Lowers Freezing Point: Produces smoother, softer ice cream and sorbet by inhibiting large ice crystal formation
• Enhanced Browning: Promotes Maillard browning and crust colour development in baked goods

Technical Specifications

• Total Solids (Brix): 71.0–73.0
• Refractive Index (@20°C): 1.4640–1.4688
• Invert (Reducing) Sugars (dry): 90.0% min
• Ash (dry): 0.5% max
• pH (@20°C): 5.0–5.5
• Colour (@5 pH): 300 ICUMSA units max
• Form: Liquid syrup
• Packing: 25 kg
• Shelf Life: 24 months from manufacture
• Storage: Cool, dry conditions; avoid prolonged cold exposure to prevent crystallisation

Storage & Handling

• Store in a cool, dry place away from heat and odour sources
• Avoid prolonged exposure to cold temperatures, which can cause crystallisation of the syrup
• Keep container sealed between uses to maintain hygiene and prevent microbial contamination
• If minor crystallisation occurs, gentle warming restores the syrup