Our premium quality inverted sugar syrups and glucose-fructose syrups are viscous liquids manufactured by the controlled dissolution of the disaccharides in sugar beet or sugar cane in the presence of enzymes. Our products are up to 30% sweeter than crystal sugar, faster dissolved, work as a natural preservative for enhancing the shelf life of products and minimize the crystallization tendency during storage. They are ideal for substitute of crystal sugar or the inferior corn-based syrups (HFCS) since lesser sugar is needed to achieve the same sweetness level and thus the total carbohydrate level in ready-to-eat products is reduced.