Product Description

Inverted or invert[1] sugar syrup is a mixture of glucose and fructose. It is obtained by splitting sucrose into its two components. Compared with its precursor sucrose, inverted sugar is sweeter and its products tend to stay moist and are less prone to crystallisation. Inverted sugar is therefore valued by bakers, who refer to the syrup as trimoline or invert syrup.[2] The term 'inverted' is derived from the method of measuring the concentration of sugar syrup using a polarimeter. Plane polarized light, when passed through a sample of pure sucrose solution, is rotated to the right (optical rotation). As the solution is converted to a mixture of sucrose, fructose and glucose, the amount of rotation is reduced until (in a fully converted solution) the direction of rotation has changed (inverted) from right to left. C*2H*2O*1 (sucrose, Specific rotation = **6.5°) + H2O (water, no rotation) → C6H*2O6 (glucose, Specific rotation = **2.7°) + C6H*2O6(fructose, Specific rotation = **2°) net: **6.5° converts to **9° Hydrolysis is a chemical reaction in which a molecule breaks down by the addition of water. Hydrolysis of sucrose yields glucose and fructoseabout *5%, the reaction temperature can be maintained at ****0 °C. About *0% more sweet than ordinary sugar. Invert sugar being rich in fructose is a more health friendly product than sucrose (cane sugar) and can be compared with natural honey having similar composition. The product is not attacked by yeasts, molds or any other bacteria being a much more denser material than cane sugar. Fermentation dose not occur as there is no yeast cell. This property facilitates storage of the product without any change or deterioration whatsoever.