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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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