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Introduction
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A mixture of
equal parts of glucose and fructose resulting from the
hydrolysis of sucrose.
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It is found
naturally in fruits and honey and produced artificially for use
in the food industry.
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The term invert
comes from the method used for measuring sugar syrups.
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Invert sugar is a
valuable sweetener in food and pharmaceutical application
because of its functionally more desirable properties i.e. high
osmotic pressure, high solubility and humid nature.
Technology
and Process
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A wide range of
new and more desirable carbohydrate-based sweeteners have
emerged on the scene to keep pace with the advances in food
technology.
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The conventional method of manufacturing Invert Sugar
involves acid hydrolysis of sucrose, the popular and cheap
sweetener.
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Main raw
materials required are, Maize grits, Sugar (low grade) or sugar
cane juice and enzymes. The enzymes may have to be imported.
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Invertase enzymes
is used traditionally in the production of inverted sugars for
industry, especially in the manufacture of candies and
preserves, production of lactic acid and ethanol production from
fermentation of cane sugar molasses.
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Invert Sugar is
prepared by the hydrolysis of sucrose to glucose and fructose.
Uses and
Market
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Invert Sugar as
an intravenous infusion has been indicated in those conditions
where Dextrose is used for parenteral administration of
carbohydrates.
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Main Consumers of
Invert sugar are the baking, beverages, canning, confectionery
and dairy industries.
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These sweeteners
have wide applications in the food and pharmaceutical
industries.
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As the price of
invert sugar is only marginally higher than normal sugar, the
demand picks up phenomenally in its easy availability.
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The Invert Sugar
is greater in demand than pure glucose as food and drink
sweeteners, because fructose is sweeter than glucose.
Entrepreneur who want the information such as "Companies
&Products, Rules and
Regulations , Invert Sugar Processing , Markets & Prices
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Rules
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