Basic characteristics and functions of invert syrup

Date:2018-10-18 10:38:47



The chemical name of sugar, Cn(H2O)n, is a carbohydrate, sucrose, which is a sugar in which disaccharide is combined with glucose and fructose. When combined, it loses a water. The formula is C12H22O11. Most of the plants contain sucrose, but the most economical value is sugar cane, sugar beet and maple leaf.


Sucrose is dissolved by heating, and is converted into a monosaccharide fructose and glucose by a reaction of a suspension of a sugar invertase and an invertase or an acid to produce a hydrolysis reaction.

Invert sugar means that sucrose is dextrose. When sucrose is hydrolyzed into glucose and fructose, it becomes levulose, called inverted sugar.


According to the experimental evidence, the use of invertase is better than that of the invert sugar converted with acid, and the quality is also good. The invert sugar syrup has the same composition as the honey. The former is obtained by hydrolysis with sucrase or acid, and the honey is converted by the enzyme in the saliva of the bee. We call the invert sugar an artificial honey.


#Minimum unit of high osmotic pressure, so that its product has a long shelf life


Invert sugar is the conversion of sucrose, which has become the smallest unit of fructose and glucose. Under high permeation, it combines well with other materials. The bacteria are not easy to survive, which prolongs the shelf life of the product, especially in fondant and cream. It is not easy to crystallize during the shelf life, and low-acid jams often crystallize with sucrose.

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