Characteristics of Invert Sugar
Invert sugar is used in the food industry as a sweetener in beverages and bakery products due to its properties. Some of its properties are:
- Increased Sweetness: It is sweeter compared to regular sugar because of the presence of fructose which is sweeter than glucose.
- High Solubility: Invert sugars are highly soluble and dissolve easily in water this property is required to make syrups, ice creams, and beverages.
- Lower Freezing Point: This sugar lowers the freezing point of the solutions and it crates smoother and creamy textures in frozen desserts by preventing the formation of large crystals.
- Reduced Crystalization: Crystals are not formed while using this sugar and this property is mainly helpful in making candies and smooth textured syrups.
- Hygroscopicity: Invert sugar is highly hygroscopic meaning it can absorb and retain the moisture from food products, this property helps to increase the shelf life and improves texture mainly in confectionaries and baked products.
- Calorie Content and Energy Source: The calorie count of invert sugar is the same as that of sucrose but it provides energy immediately as the simple sugars are absorbed more rapidly by the body.
Also Read: Difference Between Glucose And Fructose
Invert Sugar: Definition, Example & Use
Invert sugar is a liquid syrup made from dextrose and fructose made from sucrose. When sucrose is heated, the bonds between the sugar molecules are broken forming a thick, sweet syrup. The syrup is used to sweeten foods and beverages, and it also retains moisture in baked goods and improves its texture by preventing crystallization. In this article, we will learn about invert sugar, its type, examples, etc.
Table of Content
- Invert Sugar Definition
- What is Invert Sugar?
- Types of Invert Sugar
- Characteristics of Invert Sugar
- Examples of Invert Sugar
- Difference between Invert Sugar and Regular Sugar
- Uses and Application of Invert Sugar
- Advantages and Disadvantages of Invert Sugar
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