Types of Invert Sugar
The invert sugars are classified based on their composition, physical appearance, and degree of inversion. They are of three types:
- Liquid invert sugar: This is the most commonly found thick liquid syrup which is composed of an equal amount of glucose and fructose that is obtained from the hydrolysis of sucrose. This type is used as a sweetener in beverages, confectionaries, and baked goods.
- Dry invert sugar: This type of inverted sugar is obtained by removing water from the clear liquid syrup and it results in a white crystalline powder. The dry or powdered sugar is used in dry mixes and for dusting on confectionaries.
- Partially invert sugar syrup: It is also known as invert syrup which is composed of sucrose, glucose, and fructose where only a part of sucrose is hydrolyzed. This is less sweet compared to the complete inverted sugar and is mainly used in soft drinks, jams, and cakes.
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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