SOSA - Invert Sugar 1.4kg keeps products softer when substituting 10-15% sucrose with inverted sugar. It maintains moisture in icing and truffles. Anti-freeze for ice cream production.
- Invert sugar made from a blend of fructose and glucose
- Sweeter than regular sugar and improves a variety of food products
- Use in bakery products to keep moist, confectionery to reduce crystallisation or in ice cream and sorbet to prevent large ice crystals forming