Nulomoline® Congealed Invert is made from pure cane sugar by a process that converts sucrose into a combination of fructose and dextrose sugars, resulting in a characteristically unique sweetener system. It has a jelled consistency which is easily measured and can be used in liquid or dry blending. Invert sugars are a humectant and provide solubility, resistance to crystallization, viscosity, and sweetness to enhance the quality of the end product.  The color, flavor, and functional properties of invert syrups perform well in a wide variety of applications, including baked goods, confections, cereals, prepared foods, snacks, seasonings, and sauces.