Organic Invert Cane Syrup

Cane syrup is a liquid sweetener that is used in the preparation of a variety of sweet and savory dishes. Cane syrup is commercially manufactured using peeled sugar cane, which is then mashed and boiled in a syrup mill. The raw juice is then boiled down to syrup, which is then infused with preservatives, packaged and distributed as a finished product. During preparation, there are a few additives such as baking soda and lemon juice, which are added to purify and enhance the taste of cane syrup.

The term "organic" is not defined by law or regulations FDA enforces. To be USDA Certified Organic a US government worker must inspect the farm and make sure the necessary rules are being followed. "Organic meat, poultry, eggs, and dairy products come from animals that are given no antibiotics or growth hormones. Organic food is produced without using most conventional pesticides, fertilizers made with synthetic ingredients or sewage sludge, bioengineering, or ionizing radiation."

Cane syrup is primarily used as a flavoring agent, which is drizzled over ice creams, pancakes, hot biscuits and other sweet delights. It is commercially used in the manufacture of candy bars for its distinctly sweet flavor. Cane syrup is also used as a base ingredient in the preparation of numerous flavored syrups that are accompanied with pancakes.

The only nutrient found in Cane syrup is carbohydrates, which is converted by the body into energy. Hence, when you ingest Cane syrup as an accompaniment with pancakes or in the form of candy bars and sweets, your blood sugar levels get elevated and you experience a sudden burst of energy.

People with diabetes or a history of kidney stones should avoid or at best minimize their intake of Cane syrup.

Sugar cane syrup