<p>• Nevuline is an invert sugar syrup, partially crystallized, obtained by total hydrolysis of sucrose - made up of equal parts of fructose and glucose resulting from the hydrolysis of sucrose. <br><br>• The sugar is derived from the crystallization of the sucrose molecule naturally present in beet sugar and cane sugar. <br><br>• Used as a technical ingredient it has specific properties: anti-caking, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, lowering of freezing point.</p> <p>Store at room temperature. As a precaution, however, it is recommended to keep certain products away from heat and humidity (see recommendations on the package).</p> <p>France</p>