**Production of Inverted Sugar Syrup:**
– Enzyme-catalyzed solutions are inverted at 60°C with pH 5.0.
– Invertase is added at a rate of about 0.15% of the syrup’s weight.
– Acid-catalyzed solutions are inverted at 50°C with pH 2.15.
– Inversion time is approximately 8 hours.
– Inverted sugar syrup can also be made by heating sugar with lemon juice or cream of tartar.
**Applications of Inverted Sugar Syrup:**
– Fermentation: All sugars (sucrose, glucose, fructose) support fermentation.
– Inverted sugar solutions are used in products like kombucha and wine.
– Cold water enhances sucrose solubility, and wide-bottom containers aid in sugar dissolution.
– Mixing periodically or using a blender helps form a homogeneous solution.
**Inverted Sugar Syrup in Foods and Products:**
– Honey, jam, and golden syrup contain invert sugar for preservation.
– Fondant filling in chocolates uses invertase for texture.
– Various candies like Cadbury Creme Eggs and Sour Patch Kids contain inverted sugar.
– Inverted sugar syrup is a key ingredient in sweetened beverages.
**Use of Inverted Sugar Syrup in Sweetened Beverages:**
– Inverted sugar syrup is a base for sweetened drinks.
– It is used in winemaking to affect sugar composition.
– Invert sugar is utilized in gin, beer, and sparkling wine production.
– Candi sugar is added to Belgian-style beers to boost alcohol content.
– Inverted sugar syrup is added to wine for sweetening and flavor enhancement.
**Chemistry and Optical Properties of Inverted Sugar:**
– Sucrose is converted to invert sugar by hydrolysis, yielding glucose and fructose.
– Inversion affects the optical rotation of the solution.
– The inversion point is when a certain percentage of sucrose is hydrolyzed, leading to negative α values.
– Specific rotation values for sucrose, glucose, and fructose are provided.
– The optical rotation of fully and partly hydrolyzed sucrose solutions is discussed, including formulas to calculate the optical rotation.
Inverted sugar syrup, also called invert syrup, invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar.
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| Molar mass | 360.312 g/mol | ||
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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It is 1.3x sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than do those that use table sugar instead. Bakers, who call it invert syrup, may use it more than other sweeteners.