Invert Sugar Enzyme Based - Manufacturing Plant, Detailed Project Report, Profile, Business Plan, Industry Trends, Market Research, Survey, Manufacturing Process, Machinery, Raw Materials, Feasibility Study, Investment Opportunities, Cost And Revenue
|Invert Sugar (invert sugar syrup) is pale (golden yellow) colored sweetener prepared by the acid hydrolysis/enzymatic hydrolysis of a solution of white refined sugar. Invert Sugar Syrup or Invert Syrup as it is commonly known; is an equimolecular ratio of glucose and fructose in aqueous form. The Product is made from cane sugar or cane juice. Invert sugar contains equal proportions of the invert (reducing) sugars: glucose and fructose. It has wide application and is particularly useful where high concentrations of invert sugars are required. The crystal inhibiting characteristics and humectants property (retention of moisture) means that the shelf life of many products can be extended by the use of Invert Syrup in product formulations. It has a high degree of sweetening power relative to sucrose. APPLICATION: Invert sugar has its application in many industries such as beverage & distillery industries, bakery & general industries, tobacco industries, honey industries, pharmaceutical industries etc. Invert sugar is used to substitute granulated sugar or honey between 10 and 50% of its weight according to desired usage or effect. Apart from that, invert sugar has double the bacteriological potential of sucrose therefore reducing the need for preservatives. Invert sugar can be used in any recipes that contain granulated sugar, which is well known for its hardening effect on the products it is found in. In addition, invert sugar absorbs water and retains it, which is why it is a good humidifying agent as it keeps dishes moist for much longer. It can also be used in any confectionery or ice cream formula to partially substitute granulated sugar and also honey in certain specialties Invert sugar can be used in combination with other humidifying agents, increasing its ability to retain moisture, for caramelization and enhanced flavor. Market Survey: The Invert sugar is greater in demand than pure glucose as food and drink sweeteners, because fructose is sweeter than glucose. Main consumers of Invert Sugar are the baking, beverages, canning, confectionery and dairy industries.|
|Plant capacity: 3000 MT/Annum||Plant & machinery: 127 Lakhs|
|Working capital: -||T.C.I: 389 Lakhs|
|Return: 25.39%||Break even: 61.86%|
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