We specialize in
Invert Syrup

More than just a sweetener, Alvin’s Invert Syrup is a clear, colourless to light yellow syrup that offers a multitude of functional benefits for food and beverage applications. Its primary function is to sweeten cookies, ice creams, liqueurs, pharmaceuticals, and various RTD beverages. Its unique properties contribute significantly to product texture and shelf life.

Features of Invert Syrup

Invert syrup is sweeter than table sugar, offering a more intense sweetness perception. It also contributes a subtle additional flavour profile, described as slightly fruity or honey-like, which can complement other ingredients.

Invert syrup prevents sugar crystallisation, leading to a smoother texture in products like ice cream and baked goods. Additionally, it helps retain moisture, extending shelf life and preventing them from drying out.

Invert syrup dissolves more readily in water compared to table sugar. This allows for easier incorporation into recipes and contributes to a smoother mouthfeel in beverages and sauces.

How it works
Steps required

We take pride in creating high-quality invert syrup using a meticulous process that unlocks its unique properties. Here’s a glimpse into the science behind this versatile ingredient:

Inversion Begins

Cane sugar is added to the temperature controlled ‘invert vessel’ along with water to get the desired solids. pH is adjusted with acid/base and processed at temperatures between 25°C-90°C for 12-46 hours. Degree inversion is measured and process is terminated by increasing/decreasing temperature.