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Inverted Sugars
What are inverted sugars?
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Inverted or invert
sugar is a mixture of glucose and fructose; it is obtained by splitting sucrose
into these two components. Compared to sucrose, inverted sugar is sweeter and
its products (glucose and fructose) tend to retain moisture and are less prone
to crystallization. Most of the sugar in
honey is also inverted sugar. The difference between
inverted sugar and High fructose corn syrup (HFCS) - while the end results are
very similar differing only in the ratios of glucose to fructose the processes
used to make them are very different. HFCS is produced by enzymatically
converting corn syrup almost entirely to glucose and then adding other enzymes
that change some of the glucose into fructose.
scienceofcooking.com
Inverted or
invert sugar is a mixture of glucose and fructose; it is obtained by splitting
sucrose into these two components.
The mixture is
sold as a viscous liquid and is often referred to as trimoline or invert syrup.
Compared to
sucrose, inverted sugar is sweeter and its products (glucose and fructose) tend
to retain moisture and are less prone to crystallization.
Image Above :The
disaccharide sucrose (table sugar) can be split in a hydrolysis reaction.
The hydrolysis
can be induced simply by heating an aqueous solution of sucrose, but catalysts
such as lemon juice or cream of tartar can be added to accelerate the
conversion.
The mixture
when boiled to 236°F (114°C) will convert enough of the sucrose to effectively
prevent crystallization, without giving a noticeably sour taste.
Invert sugar
syrup may also be produced without the use of acids or enzymes by thermal means
alone: two parts granulated sucrose and one part water simmered for five to
seven minutes will convert a modest portion to invert sugar.
Note: Inverted
sugar is automatically produced when making jams since when by combining the
sugar with the acid in the fruit and heating.
Most of the
sugar in honey is also inverted sugar.
What is the
difference between inverted sugar and High fructose corn syrup (HFCS) ?
While the end
results are very similar differing only in the ratios of glucose to fructose
the processes used to make them are very different.
HFCS is
produced by enzymatically converting corn syrup almost entirely to glucose and
then adding other enzymes that change some of the glucose into fructose.
Some of the 42%
fructose can then purified to other forms of HFCS e.g., 90% fructose, HFCS 90,
and HFCS 55.
The most widely
used varieties of HFCS are:
- HFCS 55
(mostly used in soft drinks), approximately 55% fructose and 42% glucose; and
- HFCS 42 (used
in beverages, processed foods, cereals, and baked goods), approximately 42%
fructose and 53% glucose.
Inverted sugar
has a ratio of 50:50 (glucose to fructose).
Uses of
Inverted Sugar
Invert sugar is
used in confectionary preparations (giving them added moisture) and in the
preparation of sorbets and ice cream since it has the ability for controlling
crystallization and creating a smoother mouth feel.
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