Professional Grade Liquid Sugar · Conventional & Organic
Purity Kitchen Invert Sugar Syrup outperforms standard sugar in baking, confectionery, and beverage production. Ready to use. Rigorously certified. Available in conventional and certified organic.
The Product
Invert sugar syrup is produced by breaking down sucrose — ordinary table sugar — into its two component sugars: glucose (dextrose) and fructose. This chemical process, called hydrolysis, results in a clear, viscous liquid with functional properties that standard sugar simply cannot match.
Because the sucrose molecule has already been split, it cannot reform into the large crystals that cause graininess in confectionery, icing, and frozen products. This is the core reason that professional food manufacturers have relied on it for decades — and why it is found in everything from commercial ice cream and soft drinks to fudge, fondant, and artisan baked goods.
Invert sugar also absorbs and retains moisture more readily than sucrose. This hygroscopic property keeps baked goods softer for longer, reduces staling, and extends usable shelf life — a critical commercial advantage for small food businesses looking to reduce waste and improve consistency.
Unlike granulated sugar, invert sugar dissolves instantly in cold liquids, making it ideal for beverage applications where sucrose would require heating. In acidic drinks, it also helps balance tartness without the grittiness of undissolved granules.
Purity Kitchen sources its invert sugar syrup from Rafti, a Netherlands-based specialist sugar solutions manufacturer, produced under FSSC 22000-certified food safety conditions and compliant with all applicable EU and UK food legislation.
How It's Made
Invert sugar syrup is the product of a precisely controlled industrial hydrolysis process. Understanding how it's made helps explain why it behaves so differently from the table sugar it comes from.
The process begins with high-quality sucrose, sourced from sugar beet and sugarcane from approved agricultural regions including Belgium, France, Germany, Poland and the Netherlands. For the organic variant, only certified organic sugar beet and sugarcane from certified organic sources are used, maintaining traceability through the entire supply chain.
Origin: Belgium · France · Germany · Netherlands · PolandSucrose is combined with purified water and heated in large-scale industrial inversion vessels to approximately 70°C. This creates a concentrated sugar solution at the correct saturation level to initiate the inversion reaction efficiently and consistently.
Temperature: ~70°CA carefully measured acid is introduced to reduce the pH to around 1.6–1.7. Under these conditions — heat, concentration, and acidity — the glycosidic bond linking glucose and fructose within the sucrose molecule breaks apart. This is the inversion reaction itself: sucrose splitting into its monosaccharide components. The mixture is held at these conditions until the desired degree of inversion is achieved.
Target pH: 1.6–1.7 · Brix target: 74.5–75.5°Bx · Polarisation: −18 to −22Once the target inversion level is reached, a natural alkaline agent is added to neutralise the acid and bring the pH back up to between 3.5 and 6. This halts the reaction and stabilises the product. The timing of neutralisation is critical — it determines the final sucrose-to-invert ratio and therefore the product's functional characteristics.
Final pH: 3.5–6.0The syrup is rapidly cooled to prevent caramelisation and preserve the pale, clear colour. It undergoes filtration, colour measurement (Icumsa ≤100 I.U.), microbiological testing, and brix verification before being approved for packaging. Every batch is tested against the full product data sheet specification under the facility's FSSC 22000 quality management system.
Colour: ≤100 Icumsa I.U. · FSSC 22000 QCThe finished syrup is filled into sealed containers — 1kg, 10kg, and 25kg — under controlled conditions. Storage recommendations are strict: the product should be kept at approximately 20°C in closed original packaging, away from condensation. At ambient temperatures of 20°C or below, the product may begin to crystallise; this is a natural property of the syrup and does not affect product quality.
Storage: ~20°C · Shelf life: 3 months from productionIndustrial production at FSSC 22000-certified facility
Batch testing: brix, pH, colour, microbiological stability
Industry Applications
Invert sugar syrup is a workhorse ingredient across multiple food and beverage categories. Here's how small food businesses use it to improve their products.
Keeps cakes, cookies, and bread softer for longer by retaining moisture that sucrose cannot. Reduces staling, extends shelf life, and maintains a superior crumb texture — critical for businesses selling through wholesale or retail channels.
Prevents crystallisation in fudge, fondant, toffee, caramel, ganache, and chocolate fillings. Delivers the smooth, professional texture that consumers expect from premium confectionery — impossible to achieve reliably with standard sugar.
Depresses the freezing point, preventing large ice crystals from forming and producing a scoopable, smooth texture throughout the product's frozen life. Delivers noticeably superior mouthfeel versus sucrose-based formulations.
Dissolves instantly in cold liquids without heating — a major operational advantage over granulated sugar. Produces even sweetness distribution and a fuller taste profile, complementing fruit and botanical flavours. Ideal for cold-process drinks manufacturing.
Maintains stable, smooth consistency in fruit fillings, dessert sauces, preserves, and glazes. Prevents graininess and sugar bloom during storage, and improves the pourability and workability of liquid preparations.
Readily fermentable glucose and fructose make invert sugar syrup highly efficient as a fermentation substrate. Preferred by craft brewers and kombucha producers for its consistent sugar profile and quick yeast uptake compared to sucrose.
Certified Organic
Consumer demand for organic, traceable, and clean-label ingredients is accelerating. Our organic invert sugar syrup delivers identical functional performance to the conventional variant, with full organic certification and provenance you can pass through to your own customers.
Made from certified organic raw materials using the same hydrolysis process as our conventional product. Every batch is produced in our FSSC 22000-certified facility to the same rigorous quality and food safety standards — but with full organic traceability from field to your production line.
Whether you're developing a certified organic product range or responding to retailer or consumer demand for clean-label ingredients, our organic invert sugar syrup gives you a reliable, high-performance option that doesn't compromise on functionality.
Single ingredient declaration — "invert sugar syrup" — from certified organic raw materials. Supports clean, minimal labelling that consumers and retailers increasingly require.
Organic certification means an unbroken audit trail from agricultural source to your production line. Demonstrate provenance to retailers, certification bodies, and end consumers.
Organic certification opens distribution channels closed to conventional products — premium retailers, organic marketplaces, and health-conscious buyer segments all actively seek certified ingredients.
No performance trade-off. The organic variant delivers the same anti-crystallisation, moisture retention, and texture improvement as the conventional product. Switch without reformulating.
Why B2B Buyers Choose Us
For small food businesses, ingredient quality directly affects product quality — and product quality directly affects your margins, your reviews, and your ability to win repeat trade. Here's the practical business case for switching to invert sugar syrup.
The moisture-retention properties of invert sugar syrup mean your baked goods and confectionery stay fresh and saleable for longer, directly reducing waste and improving your cost per sellable unit.
Unlike granulated sugar, which can behave differently depending on humidity and temperature, liquid invert sugar blends evenly and performs predictably — reducing batch failures and improving production efficiency.
Halal, Kosher, Organic, and FSSC 22000 certification documentation is available for every batch, making compliance straightforward whether you're supplying retailers, caterers, or food service operators.
We offer 1kg, 10kg, and 25kg sizes — meaning you're not forced into bulk quantities that strain cash flow or storage. Order what you need, when you need it, directly on Amazon or through us.
The organic product is a drop-in replacement for the conventional variant. Switch to certified organic at any point to meet retailer requirements or unlock new markets — without changing your recipe.
Two Variants
Identical functional performance. The difference is in the sourcing, certification, and the labelling claims it enables for your finished product.
High-performance liquid sugar for consistent professional food production.
Full organic certification for clean-label and premium product ranges.
Pack Sizes
All sizes are available in both conventional and organic. Smaller sizes ship directly from Amazon. For 25kg conventional or high-volume enquiries, contact us directly.
| Size | Best For | Variant | Where to Buy |
|---|---|---|---|
| 1 kg | Recipe development, small-batch runs, trialling before scaling up | Conventional Organic | |
| 10 kg | Regular production runs, artisan producers, small food businesses | Conventional Organic | |
| 25 kg | Commercial bakeries, confectionery manufacturers, larger production volumes | Conventional Organic |
Technical Specifications
Key parameters from the Rafti RAFTISWEET® I 05/77/100 product data sheet. Full data sheets and batch certificates are available on request.
Certifications & Compliance
Get in Touch
For bulk enquiries, product data sheets, batch certificates, samples, or any questions about either the conventional or organic variant, use the form and we'll respond within one business day. For immediate orders, you can also buy directly on Amazon.
Bulk discounts available. If you're ordering larger quantities or placing regular orders, contact us directly — we offer preferential pricing for trade customers that isn't reflected in Amazon pricing.