Applications
Golden syrup is a viscous, partially inverted sugar syrup. It performs the same function as other invert syrups, but its amber colour and mellow, caramel-like taste make it prized in desserts and baked goods for its ability to enhance colour and flavour.
It withstands higher baking temperatures and is a humectant, which helps prevent crystallisation and extend a product’s shelf life. It is used mainly in baking, in biscuits, cakes, tarts, cookies, flapjacks and pastries. It can be the base ingredient, as in a treacle tart, or support other ingredients.
In ice cream production it adds flavour and depresses the freezing point, minimising the risk of crystallisation.
Tasting notes
A distinctive, natural caramel flavour that is mellow and very sweet: a sweetness value approximately 20% greater than straight sucrose (white sugar).
Nutrients and minerals include:
- Calcium
- Potassium
- Iron
- Magnesium
How it is made
- Sucrose is heated with water in an inversion pan at 70°. At this stage 64% of the total sugar required is used. The solution needs a pH below 1.6, achieved by inverting sucrose into glucose and fructose.
- The syrup is polarised to -14, then neutralised with a natural alkaline agent that lifts the pH above 6.0. It is heated for a set time to caramelise the sugars, giving the amber colour.
- The remaining 36% of sugar is added to make a partial invert. Once dissolved, density is a maximum of 83% and polarisation is +20.
- An alkaline binds the non-sugar particles and the syrup is filtered through a plate-and-filter press to maximise purity.
- The syrup matures in tanks, then passes through an 80-micron filter before it is packaged.
Ragus manufactures and supplies this product for industrial food and beverage brands. To learn more about this or our other pure sugar ingredients, contact our Customer Services Team.