The Corporate Lineage The Corporate Lineage

Invert Sugar India Pvt. Ltd. was established in the

year 1997. 

The first plant for producing Invert Sugar Syrup

with the state of art Combined Cycle Technology ,

developed in-house, was established in Malanpur

Industrial Area, Gwalior & commercial production

started in the year 2001. Madhya Pradesh being

centrally located ; facilities timely deliveries to our

Esteemed Customers having multi location

manufacturing facilities in various States and need

just in time supplies of important Raw Materials

such as Invert Sugar .

NS-EN-ISO 22000:2005/ ISO 22000:2005 Food safety Management

system Certificate

OHSAS 18001:2007 Occupational Health and Safety Management

System Certificate

NS-EN-ISO 14001:2004/ ISO 14001:2004 Enviorment Management

System Certificate

NS-EN-ISO 9001:2000/ ISO 9001:2000 Quality Management System

Certificate

Certifications

Certifications Contd…Certifications Contd…

ISO 9001:2000 Certification from Moody

International U.K .

ISO 9001:2000 Certified by ICT Australia

and New Zealand .

The In-House R & D of the Company is

recognized by the Ministry of Science &

Technology , Department of Science an

Industrial Research (DSIR) New Delhi

Invert Sugar is an aqueous form of equimolecular ratio of

Glucose and Fructose. The product is made by catalytic

hydrolysis of natural sugar (Sucrose) into

monosaccharide, followed by decolourization deionization

and finally vacuum evaporated to desired concentration.

It is around 20% sweeter than table sugar.

THE CHEMICAL REACTION OF THE PROCESS

C12H22O11 + H2O Enzyme & Resin C6H12O6 + C6H12O (Sucrose) (Water) (Glucose) (Fructose)

What is Invert Sugar

The sweetness Intensity profiles of Glucose, Fructose and Sucrose are

different. While Sucrose has a lingering taste, the sweetness intensity

of Fructose reaches its peak relatively in short period and diminishes

quickly. Because of this property of the fructose sweetness, Invert

Syrup helps enhancing other flavors in the products.

Invert Syrup - A TRIPLE REFINED product which has almost no

impurity since the refining process removes all impurities. To make

your products more pure and also to make it more safer for

Consumption for our valued Customers, our product is refined using

5-Micron Filters and is Hydro Boiled. We make exemplary efforts to

remove all impurities whether organic or inorganic present in normal

Cane Juice or Sucrose Solutions with the use of Enzymes & Resins .

Properties of

Invert Sugar

Medium Invert Sugar (50% inverted sugar) has an

increased sweetness of 10% when compared to pure

sugar. This extra Sweetness can be of benefit in fruit

flavored drinks where around 20% less Carbohydrate

Sweetener can be used as against usage of Ordinary

Sugar.

Sweetness

Invert Sugar has a high affinity for water, for

which it is used to maintain the product

moisture, extending the acceptable Shelf Life

of the product.

Invert Sugar can be used in place of Glycerol

for additional benefits of Sweetness and

flavour enhancement.

Humectancy/Moistness

INVERT SUGAR is used to slow down and

minimize the Crystallization (the major

problem area faced by food & beverage

industry), thereby extending the shelf life of

the products.

Crystallization Control

The Fructose in invert sugar syrup has a

Natural Affinity to fruit flavour. So it enhances

the natural flavour of the products.

Flavour Enhancement

High water activity makes product liable to microbial

spoilage & shorter Shelf Life(making the product unfit for

human consumption, this point is being ignored by most of

the manufacturers). INVERT SUGAR increase the Osmotic

Pressure much more than sucrose. Water is present but

with a higher Osmotic Pressure which thus inhibits

microbial growth in products increasing the shelf life.

Water Activity Reduction/High Osmotic Pressure

Freezing Point Reduction

A low freezing point is important in ice cream and frozen

desserts. The affinity for water of Invert Sugar prevents

the formation of large ice crystals in the product like Ice

Cream, Cocktails, Filling, Topping, etc.

INVERT SUGAR has a lower water activity than that of

sucrose, and so can be used to give a greater

preservative effect and hence increased shelf life by

retaining the high quality of the product .

Preservative Effect

Beverage & Distillery Industry

Bakery & General Industries

Tobacco Industries

Honey Industries

Pharmaceutical Industries

Food Processing Industries

Ice Creams

Herbal Cosmetics

Application of Invert Sugar in Various Industries

Kinds of Invert Syrup

Brix 74 (Kusum Pure) 80 (Kusum Gold)

pH 4.45+/-1 4.45+/-1

Specific gravity 1.36 1.36

Colour Colourless to off-white Colourless to off-white

Inverssion 95-99% 95-99%

Ash % 0.25 0.25

Solubility Totally soluble in water/Glycerine/Glycol

Totally soluble in water/Glycerine/Glycol

Product Specification

Kusum Pure( 74 Brix Colourless )

A Versatile Ready to use sweetener for all kinds of formulations where colour matters. It is being widely used in Industries like:

• Pharmaceuticals (Allopathic, Ayurvedic, Unani and Homeopathic)• Distillery Industry• Tobacco Industry• Beverage Industry

Kusum Pearl

An all Purpose Ready to Use Sweetener for general applications. It is our most widely used product being used by industries like:

• Bakery (For Baking Purpose) and (Domestic Applications)• Food Processing Industry

Kusum Gold ( 80 Brix Colourless , Honey Colour )

A higher solids invert syrup being used where minimum water is required to be added to the products and the maximum preservation effect of the invert sugar is to be achieved. It is being widely used in the Industries like:

• Herbal Cosmetics• Sherbets, Squashes, Concentrates• For replacement of Honey in Products

Summary

ISIL has its manufacturing and R&D facilities at

Malanpur

Industrial Area, Gwalior (Madhya Pradesh).

ISIL holds In-house Research & Development Status with

Dept. of Scientific and Industrial Research, Ministry of

Science & Technology, New Delhi.

ISIL also holds Tripartite Agreement with National

Research

Development Corporation and Bhabha Atomic Research

Centre for the Technology Transfer of Invert Sugar

Syrup.

Some of our Clientele…………

Dissolving of granulated sugar by simple agitation is a

slow

process.

Conventional agitators cannot dissolve high

concentrations of

sugars at ambient temperatures.

Heating the water to aid solution adds to costs and is

energy

inefficient.

The cooling process further adds to costs and process

time.

Crystallization of the syrup can occur during

heating/cooling.

Incomplete solubilization can lead to sedimentation or

even

blocking of vessel outlets.

Problems with Crystal Sugar

Sweetening power

Ready-to-use

Easy handling/mixing

Easy automation

Safe and stable microbiology

High concentration

No dust

Texturing ability

Easy weight control

Suitable for soft drinks, syrups, marmalade, chocolate, bakeries,

sweets

Benefits of Invert Sugar

1. Increases productivity

2. Decreases water treatment process :for sugar syrup

use

3. Eliminates sugar syrup making process line

4. Decreases operational cost:

5. Enhances natural flavour

6. Decreases flavour consumption

7. Value addition to your product

8. Lots more to be experienced……..

Invert Sugar Syrup: Commercial Benefits

Water (Pump)Chlorination Treatment (Coagulation Tank)

Purification

Retention Tanks

Sand Filter

Water Polisher

Micro filter UV Lamp Desired Water Quality

Reduction of Alkalinity

Killing Bacteria

Hardness

1. Water Treatment Process adopted by carbonated drink manufacturers

2. Sugar Syrup

Making Process adopted by carbonated drink

manufacturers

During the past decade the market trends have changed considerably challenging the

dominance of sucrose as a major carbohydrate sweetener. A wide range of new and more

desirable carbohydrate-based sweeteners have emerged on the scene to keep pace with the

advances in food technology.

These sweeteners have tremendous applications in the food and pharmaceutical industries.

The most important among them is invert sugar, an equimolecular mixture of glucose and

fructose. Invert sugar is a valuable sweetener in food and pharmaceutical application

because of its functionally more desirable properties. The use of invert sugar in India is

limited mainly because of the lack of awareness about its usefulness and its poor

availability.

The process for the enzymatic production of concentrated invert sugar using immobilized

technique, has been developed by the Food Technology and Enzyme Engineering Division of

Bhabha Atomic Research Centre . This process ensures safety for human consumption of

invert sugar.

Invert Sugar, A Healthy Option

The conventional method of manufacturing invert sugar involves acid hydrolysis of sucrose,

the popular and cheapest sweetener in India. However, such acid hydrolysis has a low

conversion efficiency, high energy consumption and thus high cost of production.

The acid-hydrolyzed product also contains impurities introduced by uncontrollable

parameters during inversion, which is not fit for human consumption

The said conversion can also be achieved by enzymatic action of inverts on sucrose with a

conversion efficiency of almost 100 per cent without the inherent disadvantages of acid

hydrolysis.

Ours is a hybrid technology for manufacturing invert sugar syrup making the syrup most

suitable for human consumption .

Invert Sugar, A Healthy Option (Contd).

Invert Sugar SyrupA Nutri & Cost Effective Sugar of

the Millennium

Packaging :Packaging :

300 kg per barrel

50 kg per can

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