Product details
Invert Sugar Syrup has a higher sweetness value than plain sugar. It is perfect for use as in low-fat products as a replacement for glycerine. It reduces crystallisation in icing and fondants where a smooth, soft texture needs to be preserved (increased shelf life).
It can also be used in ice cream and sorbets to increase scoop-ability by depressing the freezing point.
SUG00237
FAQs
Customer reviews