Invert sugar

Invert Sugar

Invert sugar (pronunciation: /ɪnˈvɜːrt ˈʃʊɡər/) is a type of sugar that is derived from the hydrolysis of sucrose.

Etymology

The term "invert" in invert sugar comes from the method of measuring the rotation of plane-polarized light. When sucrose is hydrolyzed, the angle of the plane of polarized light is "inverted" from a positive to a negative angle.

Definition

Invert sugar is a mixture of glucose and fructose, which are both simple sugars or monosaccharides. It is sweeter than sucrose and is often used in baking and confectionery due to its ability to retain moisture and prevent crystallization.

Production

Invert sugar is produced by hydrolyzing sucrose with water in the presence of an acid, such as citric acid, or an enzyme, such as invertase. The resulting mixture of glucose and fructose is known as invert sugar syrup.

Uses

Invert sugar is commonly used in the food industry due to its sweetening and moisture-retaining properties. It is used in a variety of products, including baked goods, candies, ice cream, and beverages. In addition to its use in food, invert sugar is also used in the production of ethanol for biofuel and in the fermentation process in brewing.

Related Terms

• Hydrolysis
• Sucrose
• Glucose
• Fructose
• Monosaccharides
• Invertase
• Ethanol

External links

• Medical encyclopedia article on Invert sugar
• Wikipedia's article - Invert sugar

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