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Sugar made from fructose and glucose, can be used as a preservative in various pastries, ice creams and chocolates.
SOSA Inverted Sugar helps improve shelf life by retaining moisture. It can also keep pastry products softer when swapping 10%-15% of Sucrose with Inverted Sugar. In addition, it enhances and lifts natural fruit flavours and acts as 'anti-freeze' for ice cream production. Inverted Sugar can be the sole sweetener, but in the case of Sorbet, Ice Cream or Cakes, only 5%-10% of Sugar should be replaced with Inverted Sugar. Use in ganache, sorbet and ice cream.
Ingredients: Inverted sugar
May contain trace amounts of milks and derivatives.