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1 INTRODUCING CANE SUGAR INVERTS With their unique characteristics, Invert Sugars and Syrups, made from natural cane sugars, benefit many aspects of food production by naturally improving texture, browning, flavouring and more. ASR Group offers a full product range from water-white to golden syrups (including, Lyle s Golden Syrup ), dark treacles and molasses. HOW INVERT SYRUPS ARE MADE Invert syrup is a mixture of glucose and fructose obtained by splitting liquid sucrose (the real name for what we call sugar ) with the addition of either enzymes or acid. They can be either partially inverted (where there is a mix of sucrose, glucose and fructose) or fully inverted, where virtually all of the solids are glucose or fructose in a 50:50 ratio. Sucrose Glucose + Fructose PRODUCT TABLE Product Name Colour Invert Brix White Cane Invert 80 IU 76 76.4 Syrup 76-76 White Cane Invert 100 IU 44 73.7 Syrup 44-74 Golden Cane Invert 900 IU 46 82.5 Syrup 46-82 Golden Cane Invert 1700 IU 47 76 Syrup 47-76 Golden Cane Invert 1700 IU 50 83 Syrup 50-83 (Lyle s Golden Syrup ) Amber Cane Invert 6000 IU 45 80.5 Syrup 45-80 Brown Cane Invert 13000 IU 48 82.6 Syrup 48-82 Black Cane Invert 70000 IU 42 80.6 Syrup 42-80 ASR Group s treacles, also known as molasses, differ slightly due to the varying sugar content, producing a range of treacles that offer subtle changes in taste. Product Name Invert Brix Refined Cane 26 76 Molasses Black Cane Treacle 34 83 Syrup 34-83 (No.1 Treacle) Black Cane Treacle 30 83 Syrup 30-83 (No.2 Treacle) Black Cane Treacle 26 83 Syrup 26-83 (No.3 Treacle) THICKNESS/VISCOSITY WHITE CANE INVERT SYRUP 76-76 GOLDEN CANE INVERT SYRUP 47-76 BLACK CANE TREACLE SYRUP 26-83 - BRIX & COLOUR +
2 The table below represents a selection of our available treacles and syrups. Bespoke inverts and blends are available on request. Inverts White Cane Invert Syrup 76-76 White Cane Invert Syrup 44-74 Golden Cane Invert Syrup 46-82 Golden Cane Invert Syrup 47-76 Golden Cane Invert Syrup 50-83 (Lyle s Golden Syrup ) Amber Cane Invert Syrup 45-80 Brown Cane Invert Syrup 48-82 Black Cane Invert Syrup 42-80 Refined Cane Molasses Black Cane Treacle Syrup 34-83 (No.1 Treacle)* Black Cane Treacle Syrup 30-83 (No.2 Treacle)* Black Cane Treacle Syrup 26-83 (No.3 Treacle)* Cakes Biscuits Brewing Ice cream Cereal bars Gingerbread Liquorice Soft drinks *May be declared Cane Molasses or Treacle BENEFITS OF INVERT SYRUP Extends Product Shelf Life There are a number of advantages in using invert sugar during product formulation. It is more hygroscopic (readily takes up and holds moisture) than standard sugar and maintains the texture of foods for longer. Texture over shelf life can be greatly improved in, for example, cake and gingerbread applications with the addition of invert sugar. Invert sugars reduce water activity, extending the life of many products, such as cakes and biscuits. In independent testing, cookies made with classic white sugar became firm and unsatisfying in sensory evaluation after eight days. By contrast, cookies made with Amber Cane Invert Syrup remained satisfactory after 17 days post production with no discernable change in flavour and a good texture. Further tests showed that mould-free shelf life was extended simply by replacing 50% white sugar with invert sugar (Reading Scientific Services Ltd 2014). Creates Smoother Textures One of the key benefits of using invert sugars is the reduced risk of re-crystallisation. This not only prevents crystals forming in the syrups, but also produces super smooth finishes for ganaches and icing, preventing the gritty texture sometimes encountered when using standard sugar.
3 Enhanced Browning Invert sugars develop more colour in baked goods than standard sugars which is due to the Maillard Reaction (the reaction between an amino acid and a reducing sugar). Fructose and glucose (invert sugar) are reducing sugars unlike sucrose, and therefore, when used benefit from the Maillard process resulting in deeper browning, richer colour and improved flavour and aroma. The images of cookies in tests illustrate the difference in browning using white sugar versus invert syrup. Control: Using Glucose Syrup Test: Using Amber Cane Invert Syrup Our tests have also shown that invert syrups produce softer and more indulgent products. Examples include cakes, cookies and cereal bars, all of which can benefit from the moistness and binding properties of invert syrups. The result is typically a better tasting product preferred by consumers. Enriched Flavour Invert syrups benefit from the varied sweet flavours produced from natural sugar cane. Ranging from white to dark, inverts enhance baked goods in a variety of ways. Water-white inverts are subtle and most often complement fruit flavours, while golden syrups with their rich caramel and honey tones, are often used to make biscuits, cakes and cereals. Dark inverts and treacles have a powerful, slightly bitter molasses flavour, which is an excellent addition to confectionery, liquorice and dark sauces.
4 Improves Binding and Texture Golden syrup with its honeyed notes is particularly good at binding nuts and cereals, boosting the appeal of products, such as cereal bars. It offers a great tasting, clean label alternative to traditional glucose syrups. If the aim is to create a chewy texture, then White Cane Invert Syrup 76-76 is ideal, offering pure sweetness and strong water binding properties. In tests, traditional tray bake confectionery, such as Nussecken, made with Golden Cane Invert Syrup 50-83, were preferred over standard sugar formulations in both appearance and flavour (see picture). Control: Using White Sugar Test: Using Golden Cane Invert Syrup 50-83 Control: Using E150a Test: Using No.1 Black Treacle Syrup 34-83 A Clean Label Ingredient ASR Group s invert syrups are all clean label ingredients solely produced from the cane refining process. Many products already benefit from the consumer friendly reputation and popularity of our syrups. The recognised brands, Golden Syrup and Black Treacle have a positive association when listed in ingredients, unlike the carbohydrate sweeteners, such as, Glucose-Fructose Syrup. Additionally dark treacles are an ideal alternative to caramel colour E150 in some applications, particularly for Gingerbread, Speculoos Biscuits and BBQ sauces, providing cost-effective and organoleptical benefits. Creates Softer Products When compared to sucrose, invert sugars have smaller molecules per kilogram thereby disrupting the growth of large water crystals. The subsequent lower freezing point is particularly useful because ice crystals are prevented from forming when preparing products, such as ice cream, resulting in a smoother, soft-scoop texture. Reduces Costs Invert sugars are a cost-effective way to add sweetness to liquid products because they are less prone to crystallisation and have solids level of up to 80% (most liquid sugars have a maximum level of around 67% and therefore a higher crystallisation risk). In addition, invert syrups are 1.2 times sweeter than liquid sucrose, therefore reducing the quantity required for products such as soft drinks. Our consumer tests show that when added to cakes, cookies and cereal bars, the moistness and binding properties of invert syrups produce more indulgent, softer and better tasting products.
5 GLOSSARY Brix: The measurement of total solids in a sugar liquor or syrup using a Brix Hydrometer. For solutions containing only sugar and water, Brix = %sugar. Hygroscopic: A substance with the ability to attract and hold water molecules from the surrounding environment. Invert sugar: A mixture of approximately equal parts of glucose and fructose resulting from the hydrolysis of sucrose, or inversion. Unlike sucrose, glucose and fructose are reducing sugars meaning they contribute to the Maillard reaction in baked goods. As well as giving increased water binding, invert sugar inhibits crystallisation allowing for increased shelf life in some applications. IU: (Sometimes referred to as ICUMSA units) The unit of measure for colour in sugar products, based upon the absorption of light at 420nm. ICUMSA: International Commission for Uniform Methods of Sugar Analysis. Glucose Fructose Syrup: (Also known as Isoglucose or High Fructose Corn Syrup HFCS in the USA). It is a syrup commonly made from maize or wheat where the starch is extracted from the grain and hydrolysed into varying percentages of glucose and fructose. Not all of the starch is hydrolysed meaning many larger saccharides, like starches, are also present in the syrup making it less sweet than sucrose or invert sugar syrups. FURTHER READING Qwik-Flo Sugars product sheet Fondants and Icing Sugars product sheet Making better BBQ sauce using Black Cane Treacle Syrup application sheet Making better Cake using Golden Cane Syrup application sheet Making better Cookies using Amber Cane Invert Syrup application sheet Making better Gingerbread using Black Cane Treacle Syrup application sheet Making better Nussecken using Golden Cane Invert Syrup application sheet Making better Speculoos Biscuits using Black Cane Treacle Syrup application sheet Maillard Reaction: A form of non-enzymatic browning, different from caramelisation. It is a chemical reaction between amino acids and reducing sugars (such as fructose and glucose) giving browned foods their desirable flavour. Molasses: Thick, dark sugar-bearing product from the final stages of cane refining. Molasses products are often referred to as treacles in the UK. Sucrose: Commonly referred to as sugar, it is the disaccharide of glucose and fructose. Water Activity: (or AW) is defined as the ratio of the vapour pressure of water in a material to the vapour pressure of pure water at the same temperature. Pure distilled water has a Water Activity of exactly one. In food science, higher AW substances tend to support more microorganisms; bacteria usually requires at least 0.91, and fungi, a minimum of 0.7.
6 For further information on Inverts and Treacle Syrups, refer to our in-depth application sheets, or contact the Speciality Sales team at the address below. ASR Group s comprehensive range of Inverts and Treacle Syrups means we can cater for specific needs and requests. If you have a particular enquiry our Product Development team would be happy to help. EUROPE Tate & Lyle Sugars Thames Refinery Factory Road Silvertown London E16 2EW +44 20 7476 4455 emea.ingredients@asr-group.com NORTH AMERICA Domino Specialty Ingredients One North Clematis Street, Suite 200 West Palm Beach, Florida 33401 800-446-9763 International calls: 561-366-5150