Jana Pettersson Written by Jana Pettersson

Refiner’s Syrup

Golden Syrup and Refiner’s Syrup are partially inverted syrups, created by hydrolysing (breaking down) sugar (sucrose) to glucose (dextrose) and fructose. This glucose-fructose, or invert, has a sweetness value approximately 20% greater than sucrose. Partially Inverted Syrup has a lower water activity than sucrose, so inverted syrups have greater preserving qualities (shelf life), reducing crystallisation and withstanding higher cooking temperatures, while adding a distinctive flavour and colour.