Ducatiboy stu
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Thuogh this might help clear a few things up
Yes it has been stolen straight from Wikipedia
Inverted sugar syrup is sucrose-based syrup treated with the glycoside hydrolase enzyme invertase or an acid, which splits each sucrose disaccharide molecule into one glucose monomer and one fructose monomer molecule. Although widely cited as being sweeter than sucrose, studies show that invert sugar has 85% the sweetness of an equivalently concentrated sucrose solution.[1] Invert sugar's glucose is substantially more hygroscopic than sucrose, so it lends longer lasting moistness to products than when sucrose is used alone. It is likewise less prone to crystallization and valued especially by bakers, who refer to inverted sugar syrup as trimoline or invert syrup.
Honey is composed chiefly of invert syrup, which affords it its remarkable ability to remain liquid for long periods of time. The process of making jam produces invert sugar by the action of the fruit's acid and extended heating.
Golden syrup is approximately 56% invert syrup and the remainder sucrose.
Fondant filling for chocolates is unique in that the conversion enzyme is added but not activated before the filling is enrobed with chocolate. The very viscous (and thus formable) filling then becomes less viscous with time, giving the creamy consistency desired.
The chemical reaction:
C12H22O11 (sucrose) + H2O (water) = C6H12O6 (glucose) + C6H12O6 (fructose)
An acid or enzyme enables, but is not consumed in, the reaction. The rate of the reaction depends on temperature and concentration of the reactants, with more concentrated solutions requiring more time to achieve a given conversion at a finite temperature. Elevated temperature speeds the conversion for acid type reactions, but does not for enzymatic conversion above the temperature of maximum activation. (This paradoxical aspect of enzymatic conversion allows the fondant to be strongly heated, softening the fondant for forming. Upon cooling, it hardens. Only after being coated with chocolate are the candies raised in temperature to the enzyme activation point. The invert sugar is produced in-situ.)
Inverted sugar syrup can be easily made by adding roughly one gram of citric acid or ascorbic acid, per kilogram of sugar. Cream of tartar (one gram per kilogram) or fresh lemon juice (10 milliliters per kilogram) may also be used. The mixture is boiled for 20 minutes, and will convert enough of the sucrose to effectively prevent crystallization, without giving a noticeably sour taste. Invert sugar syrup may also be produced without the use of acids or enzymes by thermal means alone: two parts granulated sucrose and one part water simmered for five to seven minutes will convert a modest portion to invert sugar.
All invert syrups are created by hydrolysing sucrose to glucose (dextrose) and fructose by heating a sucrose solution, then relying either on time alone, or time and the catalysis reaction of an acid or enzymes to speed the reaction. Commercially prepared acid catalyzed solutions are neutralised when the desired level of inversion is reached.
Invert sugar has a lower water activity than that of sucrose, so provides more powerful preserving qualities (shelf life) to products that utilize it.
The shelf life of partial inverts is approximately six months, depending on storage and climatic conditions. Crystalized invert sugar solutions may be restored to their liquid state by gently heating for 15 minutes.
Fully inverted sugar contains 95% invert to 5% sucrose. This is used in bakery products requiring retained moisture.
All constituent sugars (sucrose, glucose and fructose) support fermentation, so invert sugar solutions may be fermented as readily as sucrose solutions.
Yes it has been stolen straight from Wikipedia
Inverted sugar syrup is sucrose-based syrup treated with the glycoside hydrolase enzyme invertase or an acid, which splits each sucrose disaccharide molecule into one glucose monomer and one fructose monomer molecule. Although widely cited as being sweeter than sucrose, studies show that invert sugar has 85% the sweetness of an equivalently concentrated sucrose solution.[1] Invert sugar's glucose is substantially more hygroscopic than sucrose, so it lends longer lasting moistness to products than when sucrose is used alone. It is likewise less prone to crystallization and valued especially by bakers, who refer to inverted sugar syrup as trimoline or invert syrup.
Honey is composed chiefly of invert syrup, which affords it its remarkable ability to remain liquid for long periods of time. The process of making jam produces invert sugar by the action of the fruit's acid and extended heating.
Golden syrup is approximately 56% invert syrup and the remainder sucrose.
Fondant filling for chocolates is unique in that the conversion enzyme is added but not activated before the filling is enrobed with chocolate. The very viscous (and thus formable) filling then becomes less viscous with time, giving the creamy consistency desired.
The chemical reaction:
C12H22O11 (sucrose) + H2O (water) = C6H12O6 (glucose) + C6H12O6 (fructose)
An acid or enzyme enables, but is not consumed in, the reaction. The rate of the reaction depends on temperature and concentration of the reactants, with more concentrated solutions requiring more time to achieve a given conversion at a finite temperature. Elevated temperature speeds the conversion for acid type reactions, but does not for enzymatic conversion above the temperature of maximum activation. (This paradoxical aspect of enzymatic conversion allows the fondant to be strongly heated, softening the fondant for forming. Upon cooling, it hardens. Only after being coated with chocolate are the candies raised in temperature to the enzyme activation point. The invert sugar is produced in-situ.)
Inverted sugar syrup can be easily made by adding roughly one gram of citric acid or ascorbic acid, per kilogram of sugar. Cream of tartar (one gram per kilogram) or fresh lemon juice (10 milliliters per kilogram) may also be used. The mixture is boiled for 20 minutes, and will convert enough of the sucrose to effectively prevent crystallization, without giving a noticeably sour taste. Invert sugar syrup may also be produced without the use of acids or enzymes by thermal means alone: two parts granulated sucrose and one part water simmered for five to seven minutes will convert a modest portion to invert sugar.
All invert syrups are created by hydrolysing sucrose to glucose (dextrose) and fructose by heating a sucrose solution, then relying either on time alone, or time and the catalysis reaction of an acid or enzymes to speed the reaction. Commercially prepared acid catalyzed solutions are neutralised when the desired level of inversion is reached.
Invert sugar has a lower water activity than that of sucrose, so provides more powerful preserving qualities (shelf life) to products that utilize it.
The shelf life of partial inverts is approximately six months, depending on storage and climatic conditions. Crystalized invert sugar solutions may be restored to their liquid state by gently heating for 15 minutes.
Fully inverted sugar contains 95% invert to 5% sucrose. This is used in bakery products requiring retained moisture.
All constituent sugars (sucrose, glucose and fructose) support fermentation, so invert sugar solutions may be fermented as readily as sucrose solutions.
