Richness in Sweetness
Invert Sugar brings considerable benefits to many different food applications including confectionary items, drinks, sauces and desserts.

Invert sugar is  mixture of glucose and fructose produced by hydrolysis of sucrose, 1.3 times sweeter than sucrose. So called because the optical activity is reversed in the process. It is important in the manufacture of sugar confectionery, and especially boiled sweets, since the presence of 10-15% invert sugar prevents the crystallization of sucrose.