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Pioneer in food ingredients

A P Multiproducts (P) Ltd, is a group concern of AIS Food consultant. We are leading manufacturer and supplier of various food ingredients like Invert sugar syrup, flavored Syrup, Bakery ingredients, food colors and flavors, Improvers and Emulsifiers, Seasonings etc., with our presence in the heart of India – Delhi since 2008.

 

http://www.apmultiproducts.com

Benefits of Invert Sugar Syrup

Cost effective sweetness
Due to the mix of sugars – sucrose, glucose and fructose and the sweetness synergy between sucrose and fructose, Medium invert delivers an increased sweetness for the same solids when compared to sucrose alone. This extra sweetness is useful in fruit flavoured drinks where around 20% less carbohydrate sweetener can be used than would be the case with a standard invert.
Keeps food moister, fresher
Invert syrup has a high affinity for water, so an invert syrup (a ‘humectant’) is often used to keep products moist and extend their shelf life. This additional moisture retention is especially important in low fat baked goods such as cakes, soft cookies and bread rolls, since these products can become dry and stale much quicker than their full fat counterparts. Invert syrup can also be used in place of glycerol as the humectant in cakes, where it brings additional benefits such as enhanced fruit flavours, extra sweetness, enhanced colour and improved flavour development during cooking.
Preservation – water activity reduction (Aw)
If a product has a high ‘water activity’ it may be more prone to microbial contamination which in turn may reduce the shelf life. The increased number of molecules in an invert syrup causes an increase in osmotic pressure and inhibits microbial growth so it acts as a more effective preservative.
Freezing point depression
Use of an invert syrup can also lower the freezing point of solution and prevent the formation of large ice crystals. This is ideal for many products, including:
• soft, easy-scoop ice creams and sorbets
• baked goods held in frozen storage prior to being released to retailers
• freeze/thaw-stable fillings of cakes and toppings
Minimises crystallisation
Invert syrups can slow down and minimise crystallisation. They can, for example, keep icings and fondants soft and smooth throughout their shelf life. This ability is also useful in low temperatures – for example, where softness must be retained during freezing. Some jam recipes with low acid fruits produce very little sucrose inversion during boiling. So the addition of an invert at the start of the boil can prevent the jam from crystallising.
Flavour enhancement
The fructose in an invert syrup has a natural synergy with acid and fruit flavours and therefore can enhance these flavours in applications such as:
• soft drinks
• baked goods containing fruit
• fruit-flavoured confectionery
Flavour and colour development
Invert syrups have a higher tendency to develop colour and therefore enhance colour development during the manufacture of:
• toffees
• caramels
• fudges
Texture softening
Invert syrup’s natural affinity for water and its ability to reduce crystallisation can give products such as the following a soft, pliable texture and extended shelf life:
• American style cookies
• sweet pancakes
• hamburger buns
• liquorice allsorts
Stabiliser
Inverts are used extensively in the production of elixir
and cough linctuses giving:
• smooth mouth-feel
• palatable delivery
• suspension of active ingredients
Increases viscosity
High brix inverts are useful:
• as a binding syrup in cereal bars
• to plasticise icings
• to reduce the viscosity offondant creams
If you requiremore information,
e.g. a product specification sheet, a sample or advice, please contact us to discuss your needs.
A P MULTIPRODUCTS, A-57, Ranikheda road
Mundka, New Delhi Tel: +91 (0)99712-36447
apmultiproducts@gmail.com

Beverages grade Invert Sugar Syrup

We have with us a wide variety of Beverages Invert Sugar Syrup which is widely used across beverage Industries. These syrups are are mainly used as sweeteners without undergoing any changes in the original composition. They exhibit medical properties and increases ethanol recovery, impart flavour profile and aid caramellization in the boil (colour formation).

 

ADVANTAGE OF INVERT SUGAR:

Increased Sweetness (20-25%) than Ordinary Sugar

Low in Calories by 15-20%

No impurities

Maintain color & quality of Products

No bacteria generation in final Product, Due to low Ph (4.0±0.5)

No Crystallization

Increases product’s shelf life by 3-4 times

Freezing point Depression

Ready to use

Self Preservative

Free from Chemicals

No Fermentation

Good for every one

Good for Health

 

 

 

 

 

Our affordable prices are just the premium personalized service for all our clients. It dose not matter how small or big your order is, we cherish your business in the same way.

Product Packing Price Mode of Packaging
Invert Sugar Syrup Beverage Grade-80 Brix 60 KG/ 280 KG Plastics barrel/Drum

 

 

  • Above rate is Ex Factory
  • This quotation is valid for only seven days.
  • Taxes are applicable.

 

Our range of invert sugar and invert sugar syrup has been specially developed to provide an easy-to-handle alternative to granulated sugar. The invert syrup is carefully produced with fine sugar to provide consistent flavor and high solubility.

 

If you require more information, e.g. a product specification sheet, a sample or advice, please contact us to discuss your needs.

invert sugar in varied specifications

Bakery/confectionary grade invert sugar: For Cookies, biscuits, Rusk, cakes, Cream, Sponge, Bread, burger, bun, chocolate and many other bakery and confectionary products.

Our range of bakery grade invert syrup and confectionary grade invert syrup is specifically developed to be used in bakery, biscuits and confectionery industries. These bakery invert syrup and confectionery invert syrup can be developed in different viscosities based on the requirements of food application. Higher solids invert syrups have greater viscosity and are used to achieve maximum preservative effect. Our range of bakery grade invert syrup and confectionary grade invert syrup are absolutely pure and free from any synthetic additions.

Distillery Grade/Non alcoholic Invert Sugar Syrup:   Flavored drinks, Beer, soft drinks, energy drinks, flavored milk, dairy whitener, herbal cosmetics squashes, juices etc.

Our Distillery Grade Invert Sugar Syrup widely used across distilleries. These syrups are are mainly used as sweeteners without undergoing any changes in the original composition. They exhibit medical properties and increases ethanol recovery, impart flavour profile and aid caramellization in the boil (colour formation). Our customers can avail these Distillery Grade Invert Sugar Syrup at reasonable prices.

Honey Grade Invert Sugar: For all type of honey, ayurvedic formulations and pharma cosmetics.

Our honey grade invert syrup has similar character to honey and contains (HMF) Hydroxy Methyl Furfural within the restricted limits. These honey Sugars can be in different degrees of thickness that changes the methods for proportions of sugar to water. These Sugars are widely used in different ayurvedic formulations and pharma cosmetics.

Pharma grade invert syrup: For various cough syrups and Allopathic, Ayurvedic, Unani, Homeopathic syrups

Pharma grade invert syrup or pharmaceutical grade invert syrup are used in various cough syrups and glucose & fructose based intravenous fluids. The diverse physio-chemical properties of pharma grade invert sugar syrup alongwith sweetness, low toxicity and high purity makes it ideal for the pharmaceutical industry. Our pharma grade invert syrup is used as bulk sweetener in the form of excipients in dosage forms.

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