All these syrups, whether made from refined, raw or a mixture of both types of sugars are refined by the same process. An invert sugar is created by hydrolysing sugar (sucrose) to glucose (dextrose) and fructose. This is achieved by heating a sucrose solution, and applying either a solution of acid or enzymes. The syrup is neutralised when the desired level of inversion is reached.

Invert sugar has a lower water activity than that of sucrose, so inverts provide more powerful preserving qualities (shelf life).

At Ragus we manufacture two main types of invert. The most popular is a partially inverted sugar such as golden syrup or refiners syrup, a mixture of 44% sucrose to 56% invert. This type of invert sugar offers high sweetness value of around 20% greater than sucrose. The shelf life of partial inverts is approximately six months, depending on storage and climatic conditions.

Fully inverted sugar contains 95% invert to 5% sucrose. This type of sugar (high in invert) is used in bakery products that require moisture to be retained. As the sugars have been fully broken down into their constituents - sucrose, dextrose and fructose - they can be used in products that require fermentation. Full inverts also offer a higher sweetness value than partial inverts due to the higher solids content, which means they have the maximum preserving effect. The shelf life is approximately two weeks, after which crystallisation can occur. They are microbiologically stable for a minimum of six months, depending on storage and climatic conditions.

Tailor-made Syrups
If you are looking for a tailor-made product, we can formulate refiners syrups to your exact requirements, with specific ratios of sugar to glucose. This can apply to a diverse range of industry sectors.