Apimar Foods (EN) › Syrups › Invert sugar syrup
Invert sugar syrup is made by splitting sucrose into glucose and fructose, using acid or the enzyme invertase. That one reaction changes three things at once: the syrup becomes sweeter than sugar, stops crystallising and binds water strongly. This is why it has been the backbone of gingerbread, marzipan and fondants for decades. Apimar Foods supplies invert sugar syrup to bakeries, confectioners and drinks producers across Europe.
Technical data
| Parameter | Value |
| Raw material | sucrose (sugar beet or cane) |
| Composition | glucose and fructose in equal parts, plus residual sucrose |
| Sweetness vs sucrose | approx. 1.2–1.3 |
| Dry matter | typically 72–78% |
| Degree of inversion | the key parameter – the higher it is, the stronger the effect |
| Hygroscopicity | high – the main technological function |
| Crystallisation | does not crystallise; inhibits sucrose crystallisation |
| Browning | strong – reducing sugars, Maillard reaction |
Invert syrup, glucose syrup or sugar
Three ingredients that do different jobs in a recipe. These are the differences that decide the choice in practice.
| Criterion | Invert sugar syrup | Glucose syrup | Sucrose |
| Sweetness vs sugar | approx. 1.2–1.3 | 0.3–0.5 depending on DE | 1.0 |
| Crystallisation in the finished product | prevents it | prevents it | risk of sugar bloom |
| Water binding | very strong | moderate | weak |
| Browning in baking | strong | moderate | weak |
| Typical use | gingerbread, marzipan, fondants, fillings | ice cream, caramels, body without sweetness | standard bakery |
Invert syrup is chosen when a product must stay soft for weeks and its surface must not turn dull with crystals. For body and viscosity without extra sweetness, see glucose syrup.
Applications
- Gingerbread and honey cakes – softness throughout shelf life
- Marzipan, fondants and confectionery masses
- Fillings and creams
- Bakery – moisture retention and crust colour
- Soft drinks and fruit drinks
- Ice cream and sorbets – lower freezing point
Technical notes
The degree of inversion is the parameter to specify. A partially inverted syrup still contains sucrose and behaves differently from a fully inverted one – state your target or your current reference in the inquiry.
Reducing sugars brown strongly during baking. That is an advantage where colour is wanted and a drawback where the product must stay light.
Invert syrup lowers water activity, which helps keep fillings stable and soft.
Fructose makes the syrup hygroscopic – baked products may become sticky in humid storage. Packaging and storage conditions matter.
Labelling and EU regulations
Declared in the list of ingredients as „invert sugar syrup”. It counts as sugars in the nutrition declaration, so products containing it cannot use „no added sugars” claims.
Supply and documentation
- Samples for recipe trials before the first order
- Specification, certificate of analysis (CoA) for each batch, allergen and GMO statements
- Safety data sheet where applicable
- From single pallets to full truckloads – quantities, packaging and delivery terms (Incoterms) are confirmed in each quotation
- Deliveries to customers in Poland and across Europe
Request a quote or a sample. Tell us the ingredient, the estimated volume and your application – we reply with a proposal, specification and price within one business day. Send an inquiry →
Frequently asked questions
What degree of inversion do I need?
It depends on the product. Fully inverted syrup gives the strongest anti-crystallisation and moisture effect; partially inverted syrup is closer to sugar. Send us your recipe or current specification.
Is your invert syrup from beet or cane?
Both sources exist. Tell us your requirement and we will confirm availability and documentation.
Why does my gingerbread harden after a week?
Usually the recipe has too little humectant. Invert syrup binds water and keeps the crumb soft throughout shelf life – send us your recipe and we will suggest a starting proportion.
How should it be stored?
In closed containers at moderate temperature; the specification gives the recommended range and shelf life.
Related ingredients
- All syrups – glucose, glucose-fructose, rice, tapioca and more
- Glucose-fructose syrup – a liquid sweetener closer to sugar for drinks
- Sorbitol – humectant without sugar
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