Invert sugar cream

Candies represent a subgroup of sweet commodities generally called confectionery. Products such as long-storage cookies, cocoa and chocolate products, ice cream and invert sugar cream are also confections. 

Invertase (p-fructosi-dase) from yeast and Aspergillus Sucrose (S.) -> Glucose -l-Fructose (Invert sugar I.) I. is sweeter and more easily digested than S., and is used in artificial honey, ice cream, chocolate creams, etc. 

Artificial honey is mostly inverted sucrose from beet or cane sugar and is produced with or without starch sugar or starch syrup. It is adjusted in appearance, odor and flavor to imitate tme honey. Depending on the production method, such creams contain nonsugar constituents, minerals, sucrose and hydroxymethyl furfural. 

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