Ragus specialises in the manufacture of four types of syrup formulations.
Liquid Sugar Syrups; these are water-based sucrose solution with a dry substance content of 66%. Liquid sugars can be made from white refined sugar or raw sugars. Owing to the relatively low sugar content, liquid sugars must be stored in dry ambient conditions.
Partial Invert and Fully Inverted Syrups; 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). Partial invert (a mixture of 44% sucrose to 56% invert) has a sweetness value of around 20% greater than sucrose. The shelf life is approximately eighteen months, depending on sugar content, storage and climatic conditions. Fully inverted syrups (a mixture of 95% invert to 5% sucrose) has a sweetness value of around 40% greater than sucrose. The shelf life is approximately three months, after which crystallisation can occur.
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. Alternatively we can develop custom formulations to incorporate blended syrups.
