Nulomoline FAQ

What is Invert Sugar?


It’s a type of liquid sugar that can be substituted for granulated sugar.


The benefits are:


It will improve the crust color of your pastry items and give them  an appealing golden brown hue.


It absorbs moisture and will extend the shelf life of your baked goods like brownies and cookies by keeping them from becoming stale and dried-out.  


It helps your chewy candies stay soft.


It will give your micro-brewed Belgian beer a deep caramel color and a superior head formation.  Beers made with invert sugar seem to finish dry and clean and often develop subtle fruity flavors.


Wines that are back sweetened with invert sugar maintain their desired sweetness level over time.  The wine will not continue to get sweeter with time as it does with table sugar (sucrose)..



How is it different from regular granulated sugar?


Granulated sugar (usually cane sugar)is known as Sucrose.  


Sucrose consists of glucose and fructose- chemically bonded together into a single molecule.  ( disaccaride )



Invert Sugar is made by breaking the link ( also known as the hydrolysis of the disaccharide sucrose), which splits up the glucose and fructose(monosaccharides), resulting in a sweeter product that does not readily crystalize. Table sugar dissolved in drinks would tend to re-crystallize in the bottom of the container.




Why is it called “Invert” sugar?


The name invert sugar comes from the way that polarized light is reflected through the sugar. When polarized light shines on sucrose, the light is reflected (twisted) at a certain angle. When it shines on invert sugar, the light is rotated in the opposite direction.  The reflection is said to have been “inverted.”


If you are a physicist, this is probably interesting to you.  The “before” molecule of sucrose is made up of a fructose molecule and a glucose bonded together--and has certain light reflecting properties.  The “after” molecules of the now-free same molecules of fructose and glucose have different light reflecting properties.


What is Nulomoline?

FreshVert® and Nulomoline® Invert Sugars are standardized inverts made from pure cane sugar. This product offers a light flavor and increases moisture retention in fresh baked goods. FreshVert® and Nulomoline® Invert Sugars is used in prepared foods, snacks, seasonings, and sauces.  They are marketed by Domino Specialty Ingredients.


These sugars have significantly different characteristics than sucrose, corn syrup combinations, or other sugars, and offer a lighter flavor, increased moisture retention in fresh baked goods, improved crust color, solubility, and enhanced shelf life. FreshVert® Liquid and Nulomoline® #7 are liquid forms, FreshVert® Creamy and Nulomoline® Congealed are high-solids forms, and Nulomoline® #11 is a partial-invert liquid form.

These exceptional sweeteners produce excellent results in bakery and confectionary applications. Our invert sugars boost the color and flavor, preserve freshness and decrease graining for a desired uniform appearance. Invert sugar is a natural humectant and provides solubility, resistance to crystallization, viscosity, and sweetness and enhances the quality of the end product. The color, flavor, and functional properties of invert sugar are perfect for improving baked goods, confections, cereals, prepared foods, snacks, seasonings, and sauces.

BENEFITS:

Available as conventional or organic


Certified Kosher


Clean label declaration


Controls crystallization of sugars and reduces grit in baked goods, icings and confections


Improves crust color and adds golden brown hues in baked goods and confections


Increases moisture retention in freshly baked goods and grained, non-grained, and chewy confections Non-GMO Project verified

Retards staling and enhances shelf life



What is Trimoline?

     Trimoline and Nevuline are invert sugar brands of Raffinerie D’Erstein, a french sugar refinery company.


Is honey inverted sugar?

In the US, honey is a mixture of sugars and other carbohydrates. It is mainly fructose (about 38%) and glucose (about 32%), with remaining sugars including maltose, sucrose, and other complex carbohydrates.

The specific composition, color, aroma, and flavor of any batch of honey depend on the flowers foraged by bees that produced the honey.

One 1980 study found that mixed floral honey from several United States regions typically contains:

  • Fructose: 38.2%
  • Glucose: 31.3%
  • Maltose: 7.1%
  • Sucrose: 1.3%
  • Water: 17.2%
  • Higher sugars: 1.5%
  • Ash: 0.2%
  • Other/undetermined: 3.2%

How are soft cookies produced?


Soft cookies have certain characteristics, which you can see from reading the recipe.  Soft-cookie doughs usually have more moisture than doughs for crisp cookies. For example, a small amount of milk or cream added to a dough softens the cookies.  Pureed fruits such as applesauce has the same effect. An amount of molasses, honey and maple syrup also produces a softer cookie.


A high proportion of granulated sugar in the recipe has the opposite effect, producing a crisper cookie.  Consequently, soft cookie recipes often have less sugar and might compensate by finishing the cookie with a sweet icing.  This tactic can have a dual effect. The moisture from the icing also softens the cookie.


Soft commercial cookies often are sweeter than homemade.  This is achieved by using corn syrup and invert sugar in addition to granulated sugar.


Cake flour, used in place of all-purpose flour, yields a more tender cookie.  In most recipes, the substitution can be made successfully if the same weight of cake flour rather than the same cup measurement is used to replace the all-purpose flour.  A cup of unsifted all-purpose flour weighs approximately 5 ounces; a cup of cake flour weighs 4 ounces. So a cup of all-purpose flour should be replaced with 1 ¼ cups of cake flour.


Slightly under baking cookies will make them seem softer and chewier.  Let them stand of the baking sheet for a minute or two before transferring them to a wire rack so they don’t crumble.


How do I convert a recipe to substitute invert sugar?


Hugh Bright, director of biscuit production and technical assistant for the American Institute of Baking, says “A crisp cookie generally is made with solid (granulated) sugar, which tends to make it hard.  The more granulated sugar used (with the same percentage of shortening), the harder the cookie will be to bite. Softness in cookies will be increased if part of the hard (granulated) sugar is replaced with a syrup.  Professional bakers generally use invert sugar, high fructose corn syrup or glucose syrup to take the place of some of the solid sugar.  But the home cook can use honey, corn syrup or molasses,” he says.


Bright cautions that the formula will not work with volume measurements, such as cups and tablespoons.  However, it will work when ingredients are measured by weight, using either grams or ounces.


A typical cookie formula recipe, he says, use 10 parts flour to 7 parts sugar.  To convert the recipe into a soft cookie, substitute 2 parts (by weight) of the sugar with invert sugar; that gives you a formula of 10 parts flour, 5 parts solid (granulated) sugar and 2 parts invert sugar.


Bright offers another suggestion: Don’t overbake cookies, “It’s much better to underbake a little, rather than overbake.  If you do overbake, a crust will develop on the outer surface, causing a hard bite,” he says.


Why should I use invert sugar in my home winemaking?


The Youtube Channel The Home Winemaking Channel has an excellent presentation titled, What is Invert Sugar and Why Should I care?


Invert sugar is produced from granulated sugar (sucrose).   You have to break the chemical bonds between the fructose molecules and the glucose molecules and the result is a mixture of half fructose and half glucose.


You break those bond with heat and a little bit of acid to make it even easier...the acid’s not a hazardous material- a little lemon juice is acidic enough to get the process going.


Wine is highly acidic  Ph 2.1-3.6, if you were to back sweeten your wine with sucrose (table sugar) within a few weeks., it will breakdown the sucrose into fructose and glucose on it’s own.  It’s inverting the table sugar- and that makes it sweeter than your had planned.


The reason you use invert sugar is to be sure that if you sweeten your wine to your taste today, it insures that when you come back a month or so later it will have the same sweetness.  

Hopefully you will be able to make some high quality wine.


Inverted Sugar is when the Sucrose (table sugar) is split into Glucose and Fructose. Inverted sugar is sweeter than non-inverted sugar.


Over time, dissolved sucrose will split on its own to glucose and fructose. Which, is why freshly made sugar water (think lemonade) tastes sweeter if you let it sit overnight.


So, if you are going to back sweeten to taste, then you should use inverted sugar. You are then less likely to overshoot your desired sweetness. If you back sweeten with table sugar, it will taste sweeter in a few days as the sucrose is slowly converted.