Liquid Sugar & Invert Syrup

Liquid sucrose, invert & golden syrup — 67-77 Brix

Liquid sugar is sucrose already dissolved in water to a controlled concentration, supplied at 67 Brix for standard liquid sucrose and up to 77 Brix for invert syrups. Invert syrup is made by splitting sucrose into glucose and fructose, either partially or totally, which changes its behaviour usefully: invert is sweeter than the sucrose it came from, resists crystallisation, holds moisture in a baked product and browns more readily. Golden syrup is a partially inverted syrup with characteristic colour and flavour. Specification runs on Brix, invert percentage, colour, pH and microbiology — the last mattering more than for crystal sugar, because a liquid product supports microbial growth in a way dry sugar does not, so it ships and stores under controlled conditions and has a defined shelf life.

Buy liquid where you would otherwise be dissolving crystal sugar on site. For a beverage plant, a dairy or a large bakery, buying pre-dissolved removes the dissolving tanks, the labour, the energy and the dust handling, and it doses accurately by flow meter. That is a genuine operational saving and the reason most large soft drink operations run on liquid. The constraints are physical and they are real: it needs bulk tank storage, tanker or IBC delivery, temperature control and turnover within shelf life, and you pay freight on the water. Below a certain throughput none of that pays and crystal sugar is simply correct. Choose invert specifically where crystallisation resistance or moisture retention is functional — soft-centred confectionery, cakes that must stay moist, and syrups that must not grain. CBIL brokers liquid sugar and invert syrups against Brix, invert percentage, colour, pH and microbiology, in bulk tanker, IBC and drum, on FOB, CIF and DAP terms.