Jana Pettersson Written by Jana Pettersson

Partial
Invert
Syrup

This is a mixture of 44% sucrose to 56% invert sugar (an equal mixture of glucose and fructose created from sucrose) with a sweetness value approximately 20% greater than sucrose. It’s used to hold moisture in food and reduce crystallisation in icings and fondants that need a soft texture. Inverts are used in ice cream and sorbets, making them easier to scoop by depressing their freezing point. This quality also helps preserve the quality of baked goods, cakes and sauces that are stored frozen.