Beneficios productivos del azúcar invertido en la optimización de procesos en la industria alimentaria.

Abstract

In the food industry, the use of invert sugar has many advantages due to its great contributions, since it combines the high solubility of fructose with the difficult crystallization of glucose, increasing its sweetening power and reducing the risks of crystallization. These properties contribute to increasing the value of these syrups for use in various food products, especially in the soft drink industry. The products of greatest commercial interest, such as syrups and ice cream, are those with a level of investment close to 55%, since in this range the solubility is maximum, which allows working with concentrations of around 76.5%. of soluble solids, thus reducing susceptibility to microbial contamination, without risk of crystallization. The present investigation determined which hydrolysis method is much more effective in the process of obtaining inverted sucrose. The objective of this work is to describe the productive benefits of inverted sugar, in order to satisfy the needs of the food industry.