Nevuline Inverted Sugar is a stable invert sugar syrup from French company Erstein, made by hydrolyzing sucrose into fructose and glucose. It serves a wide range of pastry and confectionery work, from sweetening to anti-caking and anti-crystallizing.

Use it to keep baked goods moist for longer, to hold ice creams, fudges, and candies softer and more stable, and to give buttercream frostings a silkier texture. It blends easily into both hot and cold preparations.