FreshVert® is an invert sugar product which provides humectant and texturing properties in candy and bakery products. It is a homogenous blend of minutely-sized sugar crystals and syrup which retains moisture in end products, thus extending shelf life. It is available in a syrup or a creamy form.

TYPICAL ANALYSIS:
Creamy:
Syrup:
Solids @ 20°C
77.0 ± 0.3%
72.0 ± 0.3%
Inverts Sugars (Dry Basis)
95.0% (Min)
92.0% (Min)
Ash (Wet Basis) 0.08% (Max) 0.08% (Max)

PHYSICAL PROPERTIES:
Color (ICUMSA @ 420nm)
175 (Max)
175 (Max)
pH
3.7 ± 0.3
3.7 ± 0.3

MICROBIOLOGICAL:
Yeasts
20/10g (Max)
Molds
20/10g (Max)
Mesophiles 500/10g (Max)

FUNCTIONAL PROPERTIES:
• Promotes browning reactions
• Controls crystallization
• Source of reducing sugars • Source of sweetness
• Controls moisture migration • Humectant properties

APPLICATIONS:
• Cookies
• Fudge
• Cakes
• Chewy Candies
• Icings • Cream Centers

PACKAGING:
 Pails (50 lbs net), Steel Drums (620 lbs net)

STORAGE:
Creamy: less than 80°F, Syrup: between 70°F and 90°F


FRESHVERT INVERT SUGAR USE LEVELS:

Substitute the sugar currently used in your formulation with FreshVert® at the suggested level listed below:

Baked Goods Confections Icings
Pound Cakes 7% Cream Centers 10% Buttercreams 10%
Light Fruit Cake 10% Fudge 7% Aerated Icings 20%
Dark Fruit Cake 15% Marshmallows 30%
White Cake 10% Caramels 10%
Chocolate Cake 20% Chewing Candies 15%
Crisp Cookies 5% Nougats 12%
Chewy Cookies 10% Jellies 25%
Soft Cookies 15%
Sweet Goods 30%
Yeast Raised 20%
Yellow Cake 15%

The information in this bulletin is true and accurate to the best of our knowledge. However, since the conditions of use are beyond our control, nothing contained herein should be construed as representation, guarantee or warranty, expressed or implied.