INVERT SYRUP is a pale coloured sweetener prepared by the acid hydrolysis of a solution of white refined sugar. Invert Syrup contains equal proportions of the invert (reducing) sugars: glucose and fructose. It has a wide application and is particularly useful where high concentrations of invert sugars are required.
The crystal-inhibiting characteristics and humectant properties means that the shelf life of many products can be extended by the use of Invert Syrup in product formulations. It has a high degree of sweetening power relative to sucrose.
This product is also known by the brand name trimoline.
Masterchef the professionals
This product is used in the Vanilla creme brulee mix seasonal berries warm doughnuts and yoghurt sorbet by Marco Pierre White.
Masterchef season 4
Invert Sugar was used in Bernard Chu's elimination recipe, known as the Lolly Bag Cake
Masterchef season 11
Invert Sugar was used in Darren Purchese Bombe Alaska
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