One commercially available liquid-sugar product is Invert Sugar, also known as Invert Syrup. It is produced from the inversion (or hydrolysis) of sucrose into glucose and fructose. The result is a product with greater sweetening power and improved microbiological stability, when compared to sucrose. Invert Syrups are commercialized with different combinations of Invert Sugar and sucrose contents. Invert Syrups can be produced by three different inversion processes: acid hydrolysis with mineral acids; enzymatic hydrolysis; or hydrolysis by cation ion-exchange resin.
Intratec offers professional, easy-to-understand reports examining Invert Sugar production. Each study describes an industrial plant, including main process units and site infrastructure, and presents an independent analysis of capital and operating costs. All reports are based on the most recent economic data available (2019/20).