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Icon inverted sugar INVERTED SUGAR


DAYELET INVERTED SUGAR is a sweetener obtained by splitting sucrose into glucose and fructose with the help of an acid component.

It is called “inverted sugar” because as light beams pass through it, they deviate in a counter clockwise movement.

It is presented in golden yellow syrup similar to honey.

Its sweetening properties are 30% higher than those of crystal sugar (sucrose).

Dayelet Inverted Sugar

Since it is a mixture of glucose and fructose, it has the properties of both.

It is used as humectant, and to prevent crystallization in many food products.

None of DAYELET formulas contain fast-absorption carbohydrates, such as sucrose, glucose or fructose.

MEDIUM Glycemic index: 50

All the components of our formulas are GLUTEN-FREE.

280 kcal/100g. Carbohydrates: 70% (0% of them are polyols). Other hydrates: 0%. Nutritional fibres: 0%. Fat: 0% (Saturated fat: 0%). Protein: 0%. Sodium: 0%.

Its antifreeze properties are 1.9 higher than those of sugar;  it is ideal for preparing ice cream, sorbets and frozen desserts. 

DAYELET INVERTED SUGAR is metabolized in the same way as honey, since it is also composed by two monosaccharides: glucose, which rapidly enters blood, and fructose, which is more slowly incorporated.

It provides fewer calories than sugar due to its water contents, but its insulin demand is higher. For this reason, it is not recommended for diabetic or overweight people.


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