2. • Water Solution of Sucrose
• Sucrose changed to: Invert, Fructose
(130% as Sweet as Sugar) and
Dextrose (70% as Sweet as Sugar)
• Natural Sweetener Option
• Greater Solubility
• Greater Microbiological Stability
• Result of Heat & Acid Process
• Shears off a Carbon Atom & an
Oxygen Atom Inverting the Chemical
Structure of the Sugar
4. Why
invert?
• Flavor & Color Enhancer
• Natural Preservative, Inhibits
Microbial Growth
• Smoother texture in Finished
Products such as Icing &
Fondants
• Retains Moisture, Extends
Shelf Life
• Anti-Staling Agent, Reduced
Crumbling & Breakage
• Great Alternative to High
Fructose Corn Syrup
• Great Binding Agent for
Cereal Bars, icings, etc
• Prevents Large Ice Crystals in
Frozen Products
• Transition to Bulk
5. • Similar Visually & Functionally
• Similar Solids: 76.5 vs 77% Brix
• Differences:
• Medium: Small Amounts of non-
Inverted Disaccharides
• Full: has more Inverted
Disaccharides
• Full: Less Prone to Crystallization
at Low Temps
• Full: 15% Sweeter than Medium
6. 76.5%solids
Evergreen’s top seller
• Most Economical
• Most Applications
• Most Available as we produce
High Volumes
• Evergreen Lead Time 5 Days vs
Competitors 2-4 Weeks
• Produced with Non-GMO Cane
Sugar
• “One SKU Fits All”
• European Option: 72%
• Custom Blends Available
Why
Medium?
Evergreen
19. Evergreen Sweeteners
LOCALLY
OWNED
BENEFITS
Family Owned
Since 1925
Offices in South
Florida
Produce Invert at our
facility in Sanford,
Florida
Non-GMO Cane
Private Label
GFSI
Kosher
BRC Audited
AA Rated
SpotPurchaseor
Volume Contracting
Available
Varietyof Pack Sizes
5 galPail to Bulk
Delivery
FLEXIBILITY