{"product_id":"zucchero-invertito-dolcificante-naturale-per-pasticceria-e-gelateria","title":"Invert Sugar - Natural Sweetener for Pastry and Gelato","description":"\u003cp data-end=\"537\" data-start=\"205\"\u003e\u003cmeta charset=\"utf-8\"\u003e🛒 \u003cstrong data-end=\"580\" data-start=\"522\"\u003eExpiry date of the currently available batch: 12\/2026 - RETURNS NOT ACCEPTED\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"537\" data-start=\"205\"\u003e\u003cstrong data-end=\"230\" data-start=\"208\"\u003eInvert sugar\u003c\/strong\u003e is a natural sweetener obtained by breaking down sucrose into glucose and fructose. Thanks to its high moisture-retention capacity, it is widely used in \u003cstrong data-end=\"458\" data-start=\"416\"\u003eice cream making, pastry making, and baking\u003c\/strong\u003e to improve the softness, structure, and shelf life of products.\u003c\/p\u003e\n\u003cp data-end=\"818\" data-start=\"539\"\u003e🔹 \u003cstrong data-end=\"578\" data-start=\"542\"\u003eImproves the creaminess of ice cream\u003c\/strong\u003e by preventing crystallization\u003cbr data-end=\"611\" data-start=\"608\"\u003e🔹 \u003cstrong data-end=\"639\" data-start=\"614\"\u003eExtends the shelf life\u003c\/strong\u003e of baked goods, keeping them soft for longer\u003cbr data-end=\"696\" data-start=\"693\"\u003e🔹 \u003cstrong data-end=\"754\" data-start=\"699\"\u003eProvides up to 30% more sweetness than sucrose\u003c\/strong\u003e\u003cbr data-end=\"757\" data-start=\"754\"\u003e🔹 \u003cstrong data-end=\"816\" data-start=\"760\"\u003ePerfect for meringues, macarons, glazes, and leavened baked goods\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"918\" data-start=\"820\"\u003e✅ \u003cstrong data-end=\"839\" data-start=\"822\"\u003e100% natural\u003c\/strong\u003e\u003cbr data-end=\"842\" data-start=\"839\"\u003e✅ \u003cstrong data-end=\"877\" data-start=\"844\"\u003eFor professional and home use\u003c\/strong\u003e\u003cbr data-end=\"880\" data-start=\"877\"\u003e✅ \u003cstrong data-end=\"916\" data-start=\"882\"\u003eAvailable in various sizes\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"1090\" data-start=\"920\"\u003eDiscover the secret of professional pastry chefs and gelato makers: add our \u003cstrong data-end=\"1022\" data-start=\"1000\"\u003einvert sugar\u003c\/strong\u003e to your recipes and take your creations to the next level!\u003c\/p\u003e\n\u003ch3 data-end=\"158\" data-start=\"120\"\u003e\u003cstrong data-end=\"156\" data-start=\"124\"\u003e📌 Important information about the expiry date\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"517\" data-start=\"159\"\u003e\u003cstrong data-end=\"184\" data-start=\"162\"\u003eInvert sugar\u003c\/strong\u003e has a \u003cstrong data-end=\"229\" data-start=\"192\"\u003eshorter shelf life\u003c\/strong\u003e than traditional sugar because it is a liquid mixture of glucose and fructose, without added preservatives. This characteristic makes it ideal for creating \u003cstrong data-end=\"457\" data-start=\"409\"\u003esoft desserts and perfectly creamy ice cream\u003c\/strong\u003e, but it must be used within the recommended period.\u003c\/p\u003e\n\u003cp data-end=\"582\" data-start=\"519\"\u003e🛒 \u003cstrong data-end=\"580\" data-start=\"522\"\u003eExpiry date of the currently available batch: 06\/2026\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp data-end=\"740\" data-start=\"584\"\u003eTo ensure the highest product quality, we recommend \u003cstrong data-end=\"694\" data-start=\"649\"\u003estoring it in a cool, dry place\u003c\/strong\u003e, away from heat sources and direct light.\u003c\/p\u003e\n\u003cp data-end=\"837\" data-start=\"742\"\u003e👉 \u003cstrong data-end=\"835\" data-start=\"745\"\u003eBuy now and make the most of it in your professional and home preparations!\u003c\/strong\u003e\u003c\/p\u003e\n\u003ch3 data-end=\"252\" data-start=\"205\"\u003e\u003cstrong data-end=\"250\" data-start=\"209\"\u003e📌 PAC and POD of Invert Sugar\u003c\/strong\u003e\u003c\/h3\u003e\n\u003cp data-end=\"467\" data-start=\"254\"\u003e🔹 \u003cstrong data-end=\"288\" data-start=\"257\"\u003ePAC (Freezing-Point Depression Power)\u003c\/strong\u003e\u003cbr data-end=\"291\" data-start=\"288\"\u003e\u003cstrong data-end=\"373\" data-start=\"294\"\u003ePAC indicates a mixture's ability to lower its freezing point\u003c\/strong\u003e. The higher the PAC, the creamier the product remains and the fewer ice crystals form.\u003c\/p\u003e\n\u003cul data-end=\"654\" data-start=\"468\"\u003e\n\u003cli data-end=\"562\" data-start=\"468\"\u003e\n\u003cstrong data-end=\"502\" data-start=\"470\"\u003eInvert sugar PAC ≈ 190\u003c\/strong\u003e (much higher than sucrose, which has a PAC of 100)\u003c\/li\u003e\n\u003cli data-end=\"654\" data-start=\"563\"\u003eThis makes it perfect for \u003cstrong data-end=\"615\" data-start=\"594\"\u003eice cream and sorbets\u003c\/strong\u003e, preventing them from becoming too hard.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"776\" data-start=\"656\"\u003e🔹 \u003cstrong data-end=\"688\" data-start=\"659\"\u003ePOD (Sweetening Power)\u003c\/strong\u003e\u003cbr data-end=\"691\" data-start=\"688\"\u003e\u003cstrong data-end=\"754\" data-start=\"694\"\u003ePOD measures sweetening power relative to sucrose\u003c\/strong\u003e, which has a value of 100.\u003c\/p\u003e\n\u003cul data-end=\"996\" data-start=\"777\"\u003e\n\u003cli data-end=\"850\" data-start=\"777\"\u003e\n\u003cstrong data-end=\"815\" data-start=\"779\"\u003eInvert sugar POD ≈ 130-140\u003c\/strong\u003e (sweeter than regular sugar)\u003c\/li\u003e\n\u003cli data-end=\"996\" data-start=\"851\"\u003eThis means that \u003cstrong data-end=\"931\" data-start=\"880\"\u003eless is needed to achieve the same level of sweetness\u003c\/strong\u003e, reducing the amount of added sugar in recipes.\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp data-end=\"1478\" data-start=\"1254\"\u003e💡 \u003cstrong data-end=\"1273\" data-start=\"1257\"\u003eConclusion:\u003c\/strong\u003e Thanks to its \u003cstrong data-end=\"1306\" data-start=\"1288\"\u003ehigh PAC and POD\u003c\/strong\u003e, invert sugar is perfect for improving the texture of ice cream and the softness of baked goods, keeping them fresh for longer and preventing crystallization.\u003c\/p\u003e\n\u003cp data-end=\"1478\" data-start=\"1254\"\u003e\u003cem\u003e\u003cstrong\u003eIMAGES ARE FOR ILLUSTRATIVE PURPOSES ONLY AND MAY DIFFER FROM THE FINAL PRODUCT \u003c\/strong\u003e\u003c\/em\u003e\u003c\/p\u003e","brand":"SaporePuro","offers":[{"title":"300 gr","offer_id":50239891734875,"sku":"SPZI400G","price":5.0,"currency_code":"EUR","in_stock":true},{"title":"1 Kg","offer_id":50575955755355,"sku":"SPZI1.5K","price":7.5,"currency_code":"EUR","in_stock":true},{"title":"1.4kg","offer_id":50239891702107,"sku":"SPZI1500","price":12.0,"currency_code":"EUR","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0603\/5570\/7019\/files\/1_60e0b7f7-fc50-4760-9287-d47de847fe38.jpg?v=1774179986","url":"https:\/\/saporepuro.com\/en\/products\/invert-sugar-natural-sweetener-for-pastry-and-ice-cream","provider":"SaporePuro","version":"1.0","type":"link"}