Inverted sugar

Inverted sugar, sugar syrup, sweet syrup, and many more names ...
What is it and how is this thick liquid made?

Well, invert sugar is nothing more than the inversion of sucrose with fructose.

It is called invert sugar because of its behavior against polarized light. Fructose is levorotatory like glucose, sucrose, at its starting point, is dextrorotatory, while therefore the optical properties are reversed from dextrorotatory in sucrose to levorotatory in invert sugar.

Basic formula = Acid 0.1% + sucrose 100% + water 50%.

• It has a greater sweetening power than ordinary sugar (meaning every gram of inverted sugar will add two grams of sugary flavor to the mix).
• As the crystallization of sugar goes, it makes it really hard to go back to its original stage thanks to all process.
• Accelerates the fermentation of the yeast dough, this is due to the power of the first point I just mention, making the sugar have a higher value.
  
  Applications
• It is widely used in the food industry; at work we use it to give a higher sugary flavor in our beverages, especially in the production of ice cream for its anti-crystallizing power.
• The jam produces sugar inverted by the action of heat and acids of the fruit. In cigarettes invert sugar is used to add aroma. The inverted sugar is very hygroscopic, so it keeps the humidity of bakery products, pastries and pastries.

Thanks for reading! Hope you found it interesting!