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LOUIS FRANCOIS Inverted sugar
Inverted sugar has better moisture retention than sucrose therefore improves softness with a greater sweetness. It also serves as an anti-crystallizer.
Product families
Food Ingredients — Taste & Flavor
- Sweeteners & Syrups
Food Ingredients — Texture & Consistency
- Stabilizers
Food Ingredients — Whole Foods, Extracts & Premixes
- Alternates & Replacements
Other characteristics
- Functions
Anti-Crystalizing Agent, Nutritive Sweetener, Sugar Substitute
- Ingredient Name
- Invert Sugar
- Dosage
- 2 to 5% relative to the total mass.
- PACKAGING
- Box 1 Kg - Bucket 15 Kg
- Ingredient
- Invert Sugar
- Technology
- Food Ingredients
- Packaging Type
- Boxes
- Food Ingredients Features
- Improved Water Retention
- Food Ingredients Functions
- Anti-Crystalizing Agent
- Nutritive Sweetener
- Sugar Substitute
