Invert Sugar — is the result of inversion (hydrolysis) of sucrose, that is, the splitting of sucrose molecules into their dextrose and fructose components. The degree of inversion can range from slight to great, depending upon the amount of heat, acid or enzyme applied. "Medium Invert" means half of the sucrose molecules present have been split into their fructose/dextrose components, and the remaining half are undisturbed sucrose molecules. "Total Invert" means all of the sucrose molecules have been split into their fructose and dextrose components, with consequently no sucrose remaining. Both medium and total invert syrups are commercially available.
Liquid Sucrose — refers to a solution made by dissolving sugar in warm-to-hot water — but not so hot as to cause any inversion. It is sold to dairies and food processors in bulk at 67.5 percent sugar solids, a concentration approximately equal to dissolving 1.8 lb. sugar in one pound of water. However, liquid sugar solutions of higher concentrations are routinely made in batch amounts by confectioners. For example, when one pound of water is heated to 200° F (93.3° C), about 4 2/3 lb. of sugar will dissolve in it, resulting in a solution that is 82 percent sugar and 18 percent water. When such a solution is cooled to, say, 69° F, an unstable but highly useful situation called a supersaturated solution is created, and is the basis for fondants, fudge and similar creamy confections. The precise manner in which a supersaturated solution is cooled and agitated or beaten by the candy maker is the hallmark of his or her art.
Low Color Liquid Sucrose — the same batch production as our regular liquid sugar except we clarify this product further with our new ultra-filtration liquid system. This eliminates nearly all the color that comes from the sugar source and produces a super clean and crystal clear liquid sugar product. This product is used primarily in the beverage industry for super clear beverage products and specific pharmaceutical applications.