Invert Sugar
Invert sugar is an equimolecular ratio of glucose and fructose in an aqueous form. The product is made from cane sugar or cane juice.
Reaction: C12H12O11 + H2O = C6H12O6 + C6H12O6
Complete know-how
BCS Globals have complete know-how for inverting syrup plants. There are two types of process that are suitable for inverting sugar which is enzymatic and acid–hydrolysis.
There are some commercial benefits of inverted syrup
- Crystallization control
- Moistness
- Flavor enhancement
- Freezing point reduction
- High sweetness
- Preservation quality
- Optimal cost
Invert sugar is used as raw material in beverages, pharma, bakery, and the candy industry. Our mission is to improve the yield of the plant to enhance customer satisfaction and sustainable development.
Why can;t 2% natural juice be mixed in aerated drinks?
Why can;t 2% natural juice be mixed in aerated drinks?
Why can;t 2% natural juice be mixed in aerated drinks?
