Invert sugar is a ready-to-use syrup. No need to convert white sugar into liquid or syrup, thus avoiding this time-consuming.
We export Invert Sugar Syrup, made in India
The invert sugar conforms to the world's best 'Quality'.
If interested to import from us, please tell us your required quantity, and we will quote to you our best price.
What is Invert Sugar?
Invert Sugar is the world's preferred replacement for white crystal sugar. It is syrup having the looks and many of the qualities of honey. It is produced by refining white sugar by the 'inversion' process. Whereas white sugar consists of' 'sucrose', invert sugar is made by breaking 'sucrose' into 'glucose' and 'fructose'.
Our factory is ISO-Certified; "FSMS, HACCP" Certified; having latest plant & machinery; using most modern technology; and is producing world-class quality product.
Why to use Invert Sugar?
Invert sugar is 20% sweeter than white sugar and 70% sweeter than liquid glucose.
Invert sugar is a source of instant energy due to direct assimilation of glucose and fructose in blood.
Invert sugar does not increase body's insulin level due to direct assimilation of glucose and fructose in blood.
Invert sugar has less calories for the same amount of sweetness.
Invert sugar is triple-refined using 5-micron filters and is hydro boiled, therefore free from all impurities that white sugar has.
Invert sugar is free from chemical additives, therefore good for health.
Invert sugar is free from the harmful effects of chemical sulphur which white sugar has.
Invert sugar is free from the harmful & cancerous effects of carbon which white sugar has.
Invert sugar is free from the cariogenic (tooth-decay causing) effects of white sugar.
Invert sugar is self preservative, no fermentation.
Invert sugar does not acquire moisture, therefore it is safe to store.
Advantages for bulk-users?
Invert sugar is a ready-to-use syrup. No need to convert white sugar into liquid or syrup, thus avoiding this time-consuming & messy job, saving on production time.
As sucrose of white sugar is converted into two components glucose & fructose, invert sugar has smaller particle size, giving smoother finish.
Invert sugar comes in many natural colours, like creamy white, light brown, golden brown, no need to add colour.
Invert sugar has very low ash content.
Invert sugar has a very long shelf life.
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