Nulomoline® Congealed is a standardized invert 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. These sugars have significantly different characteristics than sucrose, corn syrup combinations, or other sugars and offer a mild, light flavor, increase moisture retention in fresh baked goods, improved crust color, solubility and enhanced shelf life in sweet and savory baked goods. Nulomoline® Congealeds jelled consistency is easily measured and can be used in liquid or dry blending. It also adds texture and controls crystallization in cream centers and fudge.