Partially inverted brown sugar syrup

Partially inverted brown sugar syrup is a sweet ingredient derived from brown sugar, a type of sugar made from sugar cane or sugar beet. During the production process, the sugar molecules are partially broken down and rearranged, resulting in a syrup with a rich brown color and a unique depth of flavour.

To make partially inverted brown sugar syrup, brown sugar is combined with water and heated to a specific temperature. Enzymes or acids may be added to further break down the sugar molecules. The mixture is then carefully monitored and stirred until it reaches the desired consistency and flavour profile. This process transforms the sugar into a syrup that is used in various food applications.

This ingredient is commonly added to food products to enhance their sweetness, flavour, and moisture content. It can be found in a range of items like baked goods, sauces, marinades, and confectionery. Partially inverted brown sugar syrup also helps improve the texture of foods and can contribute to their overall shelf life. Its versatility in cooking and baking makes it a popular choice for manufacturers looking to create delicious and appealing products.

Foods in the CalorieStar database containing Partially inverted brown sugar syrup