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 PRODUCT SPECIFICATION 
 PARAMETERS BAKERY PHARMA SPECIAL INTRAVENOUS
COLOUR GOLDEN YELLOW (100+/- 10 ICUMSA) OFF WHITE (40 +/- 10 ICUMSA) GOLDEN YELLOW (40 +/- 5 ICUMSA) OFF WHITE (30 +/- 5 ICUMSA)
TOTAL SOLIDS
(% by wt.)
74.0 +/- 1.0 74.0 +/- 1.0 78.5 +/- 0.5 74.0 +/- 0.3
INVERSION
(% by wt.)
90.0 (MIN) 90.0 (MIN) 90.0 (MIN) 90.0 (MIN)
FREE SUCROSE
(% by wt.)
2-3 (MAX) 2-3 (MAX) 2-3 (MAX) 2-3 (MAX)
pH 3.5 - 5.5 3.5 - 5.5 4.0 - 4.8 3.5 - 5.5
SPECIFIC GRAVITY
(20/20 DEG. C)
1.36 1.36 1.39 1.36
ASH 0.20 (MAX) 0.20 (MAX) 0.20 (MAX) 0.20 (MAX)
SOLUBILITY % SOLUBLE IN WATER GLYCERINE & GLYCOLS SOLUBLE IN WATER GLYCERINE & GLYCOLS SOLUBLE IN WATER GLYCERINE & GLYCOLS SOLUBLE IN WATER GLYCERINE & GLYCOLS

(* However, Invert Syrup can be tailor-made to suit customer-specification.)

Invert syrup finds multiple application in the food & pharma sectors. It lends characteristic quality attributes to end products:

  1. FOR BAKERY PRODUCTS
    • lowers baking temperatures
    • enhances flavour
    • improve texture
    • reduces yeast consumption
    • increases shelf life
    • helps maintain freshness
    • increases palatability

  2. FOR PHARMACEUTICALS
    • masks suspension bitterness
    • does not support crystallisation
    • safer for diabetic patients

  3. FOR CONFECTIONS (ideal for softcenter candies)
    • gives softer texture
    • enhances flavour
    • maintains moisture balance

  4. FOR TOBACCO INDUSTRY
    • as a conditioner
    • imparts acceptable flavour
    • enhances taste


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