Invert Sugar; Paste Form
Used to hold in moisture (it is hydroscopic and draws in moisture from the surrounding environment) and causes substances to crystallise less easily. Increases overall shelf life. Helps to keep soft cookies soft and chewy. Approximately 60% as sweet as sucrose (table sugar). In paste form. A mixture of glucose and fructose. Sweeter than ordinary sugar. For more information on sugars and gelling agents click here.
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