Invert Sugar India Pvt. Ltd. was founded in 1997 and began commercial production of invert sugar syrup in 2001, utilizing advanced technology and maintaining R&D facilities in Gwalior. The company holds multiple ISO certifications and collaborates with national research bodies for technology transfer. Invert sugar syrup offers benefits such as enhanced sweetness, flavor retention, and extended shelf life across various industries including beverages, bakery, and pharmaceuticals.

1. INVERT SUGAR INDIA PVT LTD

2.  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 .

3. 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.

4.  NS-EN-ISO 22000:2005/ ISO 22000:2005
 OHSAS 18001:2007
 ISO 14001:2004/ ISO 14001:2004
 ISO 9001:2000/ ISO 9001:2000
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 .
Certifications

5.  INVERT SUGAR SYRUP
 CARAMEL COLOR

6. It is around 30% sweeter than table sugar.
THE CHEMICAL REACTION OF THE PROCESS
C12H22O11 + H2O Enzyme & Resin
C6H12O6 + C6H12O
(Sucrose) (Water) (Glucose) (Fructose)
What is Invert Sugar
Syrup !!!

7. Properties
of
Invert Sugar

8. Extra Sweetness can be of benefit in fruit flavored drinks
where around 30% less Carbohydrate Sweetener can be used
as against usage of Ordinary Sugar.
Sweetness…

9. 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

10. The Fructose in invert sugar syrup has a Natural Affinity to fruit
flavour. So it enhances the natural flavour of the products.
Flavour
Enhancement

11. Freezing Point
Reduction
A low freezing point is important in beverages (alcoholic or non
alcoholic). The affinity for water of Invert Sugar prevents the
formation of large ice crystals in the final product .

12. 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

13.  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

14. Grades of Invert Sugar Syrup

15. Sweetening power
Ready-to-use
Easy handling/mixing
Easy automation
Safe and stable microbiology
High concentration
No dust
Easy weight control
Benefits of Invert Sugar

16. 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

17. It is a beige to dark-brown confectionery product made by heating any of a
variety of sugars
Type :
Traditional
•E150 a
•E150 b
•E150 b
•E150 d
Exclussive
Kusum Pure Caramel -100 % natural

18. COLOR IS A MATTER OF TASTE & OF SENSITIVITY”
Edouard Manet
“If food does not taste good People will not try it again.
If it DOESN’T look good they may not try it at all”
Ted Nixon

19. Color Hue & Strength Versatility… from the deepest browns to delicate yellows,
for an excellent alternative to FD&C colors.
Applications Versatility… in every segment of the food industry. It is an
exceptionally stable coloring agent, tolerant of a wide range of physical and
chemical environments.
Handling Versatility…Kusum Caramel Color is easy to handle and store, and
features exceptional microbiological stability.
Economic Versatility… even with all of its functional advantages, kusum
Caramel Color remains cost effective coloring alternatives.
Labeling Versatility… declared simply as "Caramel Color", it's a label-friendly
coloring choice with proven consumer acceptability.
`

20.  Coloring targets
 How to match it
 Stability
 Storage conditions
 Shelf-life requirements
 Process conditions
 pH
 Ingredients inter-reactions
 Color compatibility
 Color-ingredient compatibility

21.  Consumer acceptability
 Natural / Real?
 Artificial

22.  Source:
 Reaction products of carbohydrates during heating
 Usually ammonium and sulfate are added
 Negatively charged
 Positively charged
 We supply ammonium- and sulfur-free caramel, the “REAL”
caramel

23.  Stability
 Light: very stable
 Heat: very stable
 Acid: use acid stable type

24.  Applications:
 Beverage
 Bakery
 Snack
 Confectionery
 Others

25.  Caramel color-Redefined……..
 Caramel Color is a dark brown liquid material derived from controlled heat
treatment of fine grade crystal sugar with or without some additive reagent.
It is defined and regulated as a food color additive. Internationally the
FAO/WHO Joint Expert Committee on Food Additives (JECFA) has divided
Caramel Color into four classes depending on the food grade reactants used
in its manufacturing:
 E150 a - Class I is Plain Caramel Color
 E150 b - Class II is Caustic Sulfite Process Caramel Color
 E150 c - Class III is Ammonia Process Caramel Color
 E150 d - Class IV is Sulfite Ammonia Process Caramel Color

26.  Class I - Plain /burnt /Caramelized
sugar syrup ( kusum Gold Caramel)
 Class I –Caustic /spirit Caramel
(kusum Caustic Caramel)

27.  A unique natural manufacturing process is used in creating an ingredient
that has the clean taste as well as color that is ideal for food products.
Since colour is a critical component of any food product
 Kusum Gold Caramel does not have any of the off-notes and side effects
Kusum Gold Caramel is a stable ingredient and perfectly suited for a variety
of food and beverage applications; in other words, any product where taste
as well as color is of the utmost importance. Consumers will enjoy a mouth
watering product - natural color ,flavor , without the negative side effects
associated with some artificial food color substitutes. Kusum gold
caramel is best suited for Bakery and Confectionary Industry .

28. 
 - This Caramel is produced by a carefully
controlled heat treatment of food finest quality
of crystal sugar in the presence of sulphite
compounds. No ammonium compounds are
used. It carries a negative ionic charge. This
Grade caramel is used in Whiskies,
Brandies, Tea, Distillery Industries.

29.  Class III Caramel colour is manufactured by the
carefully controlled heat treatment of finest
quality of crystal sugar in the presence of
ammonium compounds and, with or without
acids, alkalies or salts. No sulphite compounds
are used. It is a positive ionic charge caramel
colour and largely used in beer, malted
foods, soy sauce, dairy products and
protein Drinks.

30.  Caramel colour is the most widely used
colorant in the soft drink industry. Because of
the low pH of most
 carbonated beverages, E150d (Class IV)
caramel colours are required for their acid
stability.

31.  In addition to providing excellent reddish to brown hues,
caramel colour can enhance soft drinks foaming
 characteristics, mouth feel, and flavour. Typical examples are
colas, root beers, ginger ales, etc.
 In beverage concentrates, caramel colour has an emulsifying
effect with the flavour oil. Caramel colour also
 functions as an emulsifying agent and helps eliminate the
formation of certain types of flocculation.Caramel colour’s light
protective quality also assists in preventing oxidation of the
flavouring components in bottled beverages.

32.  However, double strength caramel colour also
offers greater cost efficiency, which has
contributed to its rapid acceptance. It is best to
evaluate the specific application to determine
the appropriate caramel colour.

33.  ISO 9001 :2000
 ISO 14001:2004
 ISO 18001:2007
 ISO 22000:2005
 FSSAI LICENSED
 HALAL CERTIFIED

34.  Absence of Allergen Statement
 Absence of Chemicals
 Absence of Gluten
 Absence of GMOs
 Absence of GMOs for CS and Sucrose based Caramel
Colors
 Country of Origin
 Shelf Life Liquid
 Sulfite Statement

35.  We do the jobs for you at no extra charge:
 Stabilization of your product
 Selection of right items
 Custom formulation to fit your requirements
Let us take care of your research work!

36. 300 kg per barrel
50 kg per can