Invert syrup (also known as invert sugar) is a liquid sweetener made by heating regular table sugar (sucrose) with water and an acid to split its molecular bonds into equal parts of glucose and fructose. This chemical reaction, known as hydrolysis, transforms a standard disaccharide sugar into two monosaccharides. Because it contains free fructose (the sweetest natural sugar molecule), invert syrup tastes roughly 20% to 30% sweeter than standard granulated table sugar.
Processing by Our System:
Heating Tank:
This tank is equipped with a water flow meter, heating controller, alarm, agitator, etc. It is designed with high-quality steel like SS304. Mainly, this tank is used to heat water, melt sugar and add citric acid to a certain temperature for hydrolysis.
Cooling Tank:
Once the syrup temperature rises up to 114 degrees C, the syrup is transferred from the heating tank to this storage tank. This tank is equipped with a jacketed system and agitator. Ambient water should be circulated in the jacket layer. The cooling time for the cooling tank is around 3–5 hours for 1000 kg.
Storage Tank:
After cooling, the syrup can be transferred from the cooling tank to the storage tank.
Pump System:
For this syrup transfer, we use a high-quality SS-304 head gear pump. Material density and properties will have no changes by using this pump.
Invert Syrup Automation
In the food processing industry, invert syrup can be easily automated by weighing and dosing to the mixer or destination.
For this process, we can use gravity-pressure flow or a pump system. We can equip the system with a weighing tank with a control system.
Using the automation system, the industry will benefit from hygiene, no manual weighing or handling, no residue wastage, etc.