Being the first importer of containerized sugar into Sub Sahara Africa back in 1998 Chris Engelbrecht the Managing Director of Super Syrups and Chairman of the Association of Southern Africa Sugar Importers with some of the best international sugar trading ties, decided to produce and supply inverted liquid sugar to the Western Cape Food Industry.
Super Syrups started in 2012 with a clear vision of supplying Inverted Liquid Sugar as an alternative to granulated sugar based on the fact that the manufacturer of sugar containing products could save up to15% on sugar usage due to the sweeter profile of Inverted Liquid Sugar. Savings on sugar handling and faster production turnaround time, no crystallization and smoother textures of final products are just some of the advantages that motivated customers to start using our Inverted Liquid Sugar.
In 2012 the production facility had a capacity of 5000liters per day. In 2016 that capacity is being produced in half an hour at the Cape Town plant.
We believe Food Safety is non-negotiable and for that reason we implemented a Food Safety Management System based on HACCP principles, our Food Safety System is certified by SABS.
is sucrose broken down into its component parts of glucose and fructose by means of inversion and up to 15% sweeter than crystalized sugar.
We have combined the cost and quality advantages of our inverted liquid sugar with specialized sweetness solutions to develop an elegant solution that gives cost reductions while maintaining a clean label with natural sweetness.
There are no artificial sweeteners in this product and very simple to use.
1kg 1:1 Natural = 1 Kg of sugar
You have an immediate 25% saving on sugar usage with no after taste.
This is the ultimate solution for the beverage industry to reduce the sugar tax burden that was placed upon them.
No need to struggle with sweetening formulations, just add water and your secret flavours.
We have used a combination of non-nutritive sweeteners and flavour combined with our Inverted Liquid sugar.
This is a 67% reduction on the final Brix of a consumable beverage, based on a beverage that tastes like 12Brix but only measures 4Brix.
A medium invert syrup with 68% sugar and 32 % water. Largely used in the fruit juice, carbonated beverage, alcoholic beverage industry and frozen fruits. Invertex is also used as a binding agent in the agricultural industry.
A more viscous medium inverted syrup with 75% sugar and 25% water. COT-75 is preferred in products that require less water.
Industries where COT-75 is mainly used are:
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