Inverts and Treacle Syrups

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INVERTS AND
TREACLE SYRUPS
www.asr-group.com
INVERTS AND
TREACLE SYRUPS
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
Colour
Invert
Brix
Product Name
Invert
Brix
White Cane Invert
Syrup 76-76
80 IU
76
76.4
Refined Cane
Molasses
26
76
White Cane Invert
Syrup 44 - 74
100 IU
44
73.7
Black Cane Treacle
Syrup 34-83 (No.1 Treacle)
34
83
Golden Cane Invert
Syrup 46-82
900 IU
46
82.5
Black Cane Treacle
Syrup 30-83 (No.2 Treacle)
30
83
Golden Cane Invert
Syrup 47-76
1700 IU
47
76
Black Cane Treacle
Syrup 26-83 (No.3 Treacle)
26
83
Golden Cane Invert
Syrup 50-83 (Lyle’s Golden Syrup®)
1700 IU
50
83
Amber Cane Invert
Syrup 45-80
6000 IU
45
80.5
Brown Cane Invert
Syrup 48-82
13000 IU
48
82.6
Black Cane Invert
Syrup 42-80
70000 IU
42
80.6
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.
THICKNESS/VISCOSITY
Product Name
BLACK CANE
TREACLE SYRUP 26-83
GOLDEN CANE
INVERT SYRUP 47-76
WHITE CANE
INVERT SYRUP 76-76
-
BRIX & COLOUR
+
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INVERTS AND
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The table below represents a selection of our available treacles and syrups. Bespoke inverts and blends are available on request.
Inverts
Brewing
Soft drinks
Cakes
Biscuits
Ice cream
Cereal bars
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®)
✔
✔
✔
✔
✔
✔
Gingerbread
Liquorice
✔
✔
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)*
✔
✔
✔
✔
✔
*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,
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.
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).
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INVERTS AND
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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.
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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
A Clean Label Ingredient
Control: Using E150a
Test: Using No.1 Black Treacle
Syrup 34-83
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
Reduces Costs
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.
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.
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INVERTS AND
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GLOSSARY
FURTHER READING
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.
• Qwik-Flo® Sugars product sheet
• Fondants and Icing Sugars product sheet
Hygroscopic: A substance with the ability to attract and hold water
molecules from the surrounding environment.
• Making better BBQ sauce using Black
Cane Treacle Syrup application sheet
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.
• Making better Cake using Golden
Cane Syrup application sheet
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.
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.
• 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
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INVERTS AND
TREACLE SYRUPS
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
✉ [email protected]
NORTH AMERICA
Domino Specialty Ingredients
One North Clematis Street, Suite 200
West Palm Beach, Florida 33401
✆ 800-446-9763
✆ International calls: 561-366-5150
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