Sugar syrup · Ingredients & raw materials

Invert sugar syrup

Suppliers being invited

Syrup of sucrose split into roughly equal glucose and fructose, sweeter than sugar and resistant to crystallising. Used in biscuits, bakery, beverages, squashes, confectionery, ice cream and Ayurvedic and pharma syrups, and as a honey substitute base. Used at GMP; plain syrup without added flavour or colour.

Grade 2

Food grade
Pharma grade (IP/BP)

Brix and colour 4

70 Brix
75 Brix
80 Brix, colourless
80 Brix, golden

Pack size 2

50 kg can
300 kg HDPE drum

Spec

CAS number: 8013-17-0
Appearance: Colourless to golden brown viscous syrup
Total solids: About 70 to 80 Brix
Reducing sugars: About 47 to 55% by weight (varies by inversion)
pH: 4.0 to 6.0
Sweetness: About 1.1 to 1.2 times sucrose
Standard met: FSSAI / IP / BP
Typical use level: GMP
Shelf life: 12 months
Storage: Closed drums, cool place
Usual minimum: 50 kg
HSN code: 17029090
GST: 5%

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