What is Invert Sugar?
Invert Sugar Definition – It is a thick liquid syrup that is obtained by the hydrolysis of regular sugar sucrose. Invert sugar is the combination of two monosaccharides such as glucose and fructose.
A form of sugar formed from breaking down sucrose (table sugar) into simpler sugars glucose and fructose by hydrolysis is called invert sugar. The resulting thick syrup is sweeter, more soluble, and less crystalline compared to normal sugar. Invert sugar is made up of 50% glucose and 50% fructose.
Invert sugar is formed when the connections between the sugars in sucrose are disrupted. Either an acid or an enzyme can carry out this action. The reason for the name is that, in contrast to sucrose, invert sugar rotates planar polarised light in the opposite direction.
Also Read: Glycolysis
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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