Full Material List

sugar invert


Material Info

FEMA N/A
CAS 8013-17-0
EINECS N/A
JECFA Food Flavoring N/A
CoE Number N/A
Organoleptic Notes
  • 1. Flavor Type: sweet sweet sugar
  • Taste Description: sweet
  • Odor and/or flavor descriptions from others (if found).
Odor N/A
Flavor sweet
sweet, sugar,
Material Notes mixture of approx 50% dextrose & 50% levulose obtained by acid hydrolysis of cane sugar. Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to remain more moist and are less prone to crystallisation. Inverted sugar is therefore valued by bakers, who refer to the syrup as trimoline or invert syrup.

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