Canavia^© Invert Sugar

A liquid sweetener created by breaking down sucrose into glucose and fructose. Our Invert Sugar is engineered for high stability formulations, offering superior moisture retention and preventing unwanted crystallization in finished food and beverage products.

Anti-Crystallization: Inhibits sugar graining, ensuring a smooth texture in confectionery and frozen desserts.

Moisture Retention: Acts as a humectant to maintain freshness and extend shelf life in baked goods.

Enhanced Sweetness: Provides a higher sweetness intensity compared to standard sucrose, allowing for cost-effective formula optimization..

Applications

• Confectionery: Ganache, fondants, taffy, and soft-center chocolates.

• Bakery: Soft cookies, cakes, and bread to improve crumb texture and browning.

• Beverages: Cold-pressed juices, cocktails, and carbonated drinks.

• Dairy & Ice Cream: Prevents ice crystal formation for a creamier mouthfeel.