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
tasteful.
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
taste.
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
consistency.
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
bodied taste.
