Benefits for Dairy product Industries by Using
Enzymatic Invert Syrup
- Solubility of Enzymatic Invert Syrup in Ice-Cream is
higher, mouth feel better and smoother due to lower freezing point.
- With enzymatic Invert Syrup in Ice-creams, it is less
sandy, crystals are smaller & fine as compared to sucrose.
- There is synergy between fructose and aroma and is more
- Invert Syrup has fructose sweetness, which is perceived
earlier than Glucose & Sucrose and it diminishes too earlier, thus
the effect of added flavour comes out much better with Fructose in sweetened
milk, ice-creams, yoghurt etc.
- Invert Syrup is an excellent humectant thus retains fresher
- Invert Syrup has lower water activity than sugar thus
a better self-preservative at the same concentration on dry basis.
- Invert Syrup is very refreshing being an instant energy
releaser, because glucose gets directly assimilated in blood.
- Invert Syrup stabilizes froath formation and thickness
- Due to higher sweetening effect the cost of quantity
required to level with sugar syrup is nearly same.
- High solubility of Invert Syrup requires less mixing
time as compared to sugar in milk and milk products.
- Invert Syrup forms a foamy structure & gives full
- Invert Syrup is a clear transparent solution.