Benefits for Pharmaceutical Industries by Using Invert Syrup

High sweetening power of Inverted Syrup masks the bitterness of suspension.
High solubility of Invert Syrup enables easy mixing in syrups and can be taken to higher concentrations.
Quantity of Glycerine, Sorbitol or liquid Glucose added in the formulation can be considerably reduced by using Invert Syrup due to higher sweetness & viscosity.
Saltish taste of cough syrup is masked by Invert Syrup.
Ideal for paediatric syrups as it proves instant Energy and natural sweetness.
Best natural stabilizer of humidity thus prolongs Freshness in the product.
Due to higher sweetening effect on similar weight the quanity required to level with sugar is nearly same.
Invert Syrup is in ready to use form thus no loss in production time nor heat is required to prepare syrup solution hence cuts cost & reduces time with better hygiene.
pH of Inverted Syrup is around 5 which makes it less acidic as per food chemical codex pH should be not less than 3 nor more than 5.5
Invert Syrup prevents crystallisation and also prevents crystallisation of other sugars which is utmost importance in pharmaceutical syrup formulation.
Gluocose being directly assimilated in the blood, release of energy is rapid.