Invert Sugar
Invert Sugar
Invert Sugar
year 1997.
The first plant for producing Invert Sugar Syrup with
the state of art Combined Cycle Technology , developed in-house, was established in Malanpur Industrial Area, Gwalior & commercial production started in the year 2001. Madhya Pradesh being centrally located ; facilities timely deliveries to our Esteemed Customers having multi location manufacturing facilities in various States and need just in time supplies of important Raw Materials such as Invert Sugar .
Certifications
International U.K .
ISO
New Zealand . The In-House R & D of the Company is recognized by the Ministry of Science & Technology , Department of Science an Industrial Research (DSIR) New Delhi
C6H12O6 + C6H12O
(Glucose)
(Fructose)
The sweetness Intensity profiles of Glucose, Fructose and Sucrose are different. While Sucrose has a lingering taste, the sweetness intensity of Fructose reaches its peak relatively in short period and diminishes quickly. Because of this property of the fructose sweetness, Invert Syrup helps enhancing other flavors in the products.
Invert Syrup - A TRIPLE REFINED product which has almost no impurity since the refining process removes all impurities. To make your products more pure and also to make it more safer for Consumption for our valued Customers, our product is refined using 5-Micron Filters and is Hydro Boiled. We make exemplary efforts to remove all impurities whether
organic or inorganic present in normal Cane Juice or Sucrose Solutions with the use of Enzymes & Resins .
Sweetness
Medium Invert Sugar (50% inverted sugar) has an increased sweetness of 10% when compared to pure sugar. This extra Sweetness can be of benefit in fruit flavored drinks where around 20% less Carbohydrate Sweetener can be used as against usage of Ordinary Sugar.
Humectancy/Moistness
Invert Sugar has a high affinity for water, for which it is used to maintain the product moisture, extending the acceptable Shelf Life of the product.
Invert Sugar can be used in place of Glycerol for additional benefits of Sweetness and flavour
enhancement.
Crystallization Control
INVERT SUGAR is used to slow down and minimize the Crystallization (the major problem area faced by food & beverage industry), thereby extending the shelf life of the products.
Flavour Enhancement
The Fructose in invert sugar syrup has a Natural fruit flavour. So it enhances the natural flavo products.
Preservative Effect
INVERT SUGAR has a lower water activity than that of sucrose, and so can be used to give a greater preservative effect and hence increased shelf life by retaining the high quality of the product .
Beverage & Distillery Industry Bakery & General Industries Tobacco Industries Honey Industries Pharmaceutical Industries Food Processing Industries Ice Creams Herbal Cosmetics
Product Specification
Brix pH Specific gravity Colour 74 (Kusum Pure) 4.45+/-1 1.36 Colourless to off-white 80 (Kusum Gold) 4.45+/-1 1.36 Colourless to off-white
Kusum Pure( 74 Brix Colourless ) A Versatile Ready to use sweetener for all kinds of formulations where colour matters. It is being widely used in Industries like: Pharmaceuticals (Allopathic, Ayurvedic, Unani and Homeopathic) Distillery Industry Tobacco Industry Beverage Industry
Kusum Pearl An all Purpose Ready to Use Sweetener for general applications. It is our most widely used product being used by industries like: Bakery (For Baking Purpose) and (Domestic Applications) Food Processing Industry
Kusum Gold ( 80 Brix Colourless , Honey Colour ) A higher solids invert syrup being used where minimum water is required to be added to the products and the maximum preservation effect of the invert sugar is to be achieved. It is being widely used in the Industries like: Herbal Cosmetics Sherbets, Squashes, Concentrates For replacement of Honey in Products
Summary
ISIL has its manufacturing and R&D facilities at Malanpur
Dept. of Scientific and Industrial Research, Ministry of Science & Technology, New Delhi.
ISIL also holds Tripartite Agreement with National Research
Development Corporation and Bhabha Atomic Research Centre for the Technology Transfer of Invert Sugar Syrup.
process.
Conventional agitators cannot dissolve high concentrations of
inefficient.
The cooling process further adds to costs and process time. Crystallization of the syrup can occur during heating/cooling. Incomplete solubilization can lead to sedimentation or even
Chlorination
Water (Pump)
Purification
Retention Tanks
Killing Bacteria
Sand Filter
Water Polisher
Micro filter
UV Lamp
Ours is a hybrid technology for manufacturing invert sugar syrup making the syrup most suitable for human consumption .
Invert Sugar Syrup A Nutri & Cost Effective Sugar of the Millennium
Packaging :
300 kg per barrel
50 kg per can