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Liquid sugar

Liquid sugar

Liquid sugar

Sugar in dissolved form is recommended for many areas of application in the food industry. In addition to its classic crystal sugar range, the Nordzucker portfolio also includes a large number of different types of liquid sugar: non-inverted sugar solutions, to partially and fully inverted sugar solutions, to mixtures of liquid and powdered components.

Properties and advantages

Using liquid sugar has the following advantages:

  • no investment in equipment for dissolving, filtering and pasteurisation

  • constant quality and specification-oriented quality

  • high microbiological stability of the sugar

  • Sugar loss minimisation

Liquid sugar

Liquid sugar

Liquid sugars always consist of only pure saccharose and water and are therefore always clear and light-coloured syrups.

Properties and advantages:

  • The advantage of liquid sugar compared to crystal sugar is that it is already dissolved, has undergone sterile filtration, and is also pasteurised.

  • Their high quality makes them suitable for many areas of application.

  • Nordzucker liquid sugars are characterised by their very low colour content (< 25 IE), which makes them particularly suitable for beverages.

Invert sugar syrup

Invert sugar syrup

Invert sugar syrups are produced by the hydrolysis of saccharose. The types are divided up into partially-inverted syrups consisting of glucose, fructose and saccharose, and fully-inverted syrups which only contain glucose and fructose. The colour of invert sugar syrups ranges from clear, light-coloured, to slightly yellow.

Properties and advantages:

  • Invert sugar syrups have for instance the optimal sugar composition for alcohol-free refreshing drinks. Unlike liquid sugar, when invert sugar syrup is used there is hardly any difference in the sugar composition after the drinks have been filled.

  • Invert sugar syrups improve the sensory properties of the final products. The use of invert sugar syrups in drinks also creates a fuller taste which supports the fruit aroma. In pastries, it enhances the browning of crusts and textures, and enhances the typical aroma of fresh pastries.

  • Invert sugar syrups retard crystallisation, which makes them very good for the production of chocolate fillings or hard caramel. They are also frequently used in ice cream because they lower the freezing point and therefore prevent the formation of large crystals of ice.

  • Invert sugar syrups also stabilise the moisture level. They are therefore used in applications where one of the main priorities is to keep the products fresh or extend their shelf lives (for instance in the pastry business).

Fructose syrup

Fructose syrup

Fructose syrup is a solution of fructose in water with a solid content of at least 95 per cent fructose. There may also be small amounts of glucose and saccharose present (maximum 5 per cent of the solid content) produced as a by-product of the production process.

Properties and advantages:

  • Because of its very high solubility, it is a stable solution which tends not to recrystallise even at low temperatures.

  • It has a higher sweetening strength compared to saccharose.

  • Fructose syrup is particularly suitable for moisture stabilisation in confectionery and pastries.

Mixed syrup

Mixed syrup

The standard products can be diluted to produce syrups with customised properties. They are produced precisely according to customer requirements depending on the specific applications. Our mixing facilities guarantee recipe compliance and homogenous mixtures.

Syrups

Syrups

These syrups consist of invert sugar syrup, beet molasses and traces of salt. The syrups have a solid content of around 80 per cent and are viscous. Nordzucker supplies yellow and brown syrups. The darker the syrup, the more aromatic it is. Baking syrups contain slightly more molasses than other syrups.

Properties and advantages:

  • Because of their special taste and colour (thanks to the molasses), these syrups are ideal for use in confectionery (such as licorice and toffee), pastries, marinades and sauces.

  • The high fructose content of the syrups guarantees optimum extended shelf lives for pastries.

 

Your contact

Andreas Meier

Andreas Meier

Sales Support
Nordzucker Group

Sugar production – step by step

You can download the flyer "Sugar production – step by step" here.

 
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