Edible mixture of glucose and fructose, obtained from sucrose hydrolysis
Invert sugar
Glucose (α-d-glucopyranose form)
Fructose (β-d-fructofuranose form)
Identifiers
CAS Number
8013-17-0Y
ChEMBL
ChEMBL1201647N
ChemSpider
none
PubChem CID
21924868
UNII
ED959S6ACYY
Properties
Molar mass
360.312 g/mol
Pharmacology
ATC code
C05BB03 (WHO)
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Infobox references
Chemical compound
Dense inverted sugar syrup (Trimoline)
Inverted sugar syrup, also called invert syrup, invert sugar,[1]simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar.
It is 1.3x sweeter than table sugar,[2] and foods that contain invert sugar retain moisture better and crystallize less easily than do those that use table sugar instead. Bakers, who call it invert syrup, may use it more than other sweeteners.[3]
^"What are the types of sugar?". The Sugar Association. Archived from the original on March 1, 2009.
^"Making simple syrup is an exercise in chemical reactions". A Word from Carol Kroskey. Archived from the original on July 14, 2007. Retrieved May 1, 2006. In addition to increased moisture retention ability, converting sucrose to invert syrup has two other interesting results: increased sweetness and better solubility. On a sweetness scale where sucrose is set at 100, invert syrup ranks about 130.
^Schiweck, Hubert; Clarke, Margaret; Pollack, Günter (2007). "Sugar". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a25_345.pub2. ISBN 978-3527306732.
and 29 Related for: Inverted sugar syrup information
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the package the quantity of white sugar, and tap water needed. Invertedsugarsyrup Water Sugars in wine: White sugar (or crystallized sucrose) is cheap...
β-fructofuranosidase. The resulting mixture of fructose and glucose is called invertedsugarsyrup. Related to invertases are sucrases. Invertases and sucrases hydrolyze...
processing corn syrup to convert some of its glucose into fructose. Invertedsugarsyrup, commonly known as invertsyrup or invertsugar, is a mixture of...
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The sugar industry subsumes the production, processing and marketing of sugars (mostly sucrose and fructose). Globally, most sugar is extracted from sugar...
citric acid. Purer molasses syrups are sold as molasses, and may also be blended with maple syrup, invertsugars, or corn syrup. Both forms of molasses are...
each of which is filled with a white fondant made from sugar, glucose syrup, invertedsugarsyrup, dried egg white and flavouring. The fondant in each half...
example of its use is the Cadbury Creme Egg, the filling of which is invertedsugarsyrup, produced by processing fondant with invertase. Fondant fancies are...
at the sugar refinery Abram Lyle and Sons and patenting special methods for making brewers’ saccharum, invertedsugarsyrup and golden syrup. John Joseph...
blocks or pastes of solidified concentrated sugarsyrup heated to 200 °C (392 °F). Traditionally, the syrup is made by boiling raw sugarcane juice or palm...
chemical process in which a trigonal structure turns inside-out Invertedsugarsyrup, a chemical reaction converting sucrose into glucose and fructose...
electron-spin direction on molecular structure e.g. the "Inverse Sugar" (similar to Invertedsugarsyrup) in honey with philosophical reflections on the minority...
labelled it as beer, but as "A Specialty Made From Schwarzbier, With InvertSugarSyrup Added Afterward". In 2003, the brewery changed the labelling to simply...
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Cuban sugar economy is the principal agricultural economy in Cuba. Historically, the Cuban economy relied heavily on sugar exports, but sugar production...
sweetening ingredients may be added: sucrose, liquid sugar, invertsugarsyrup, or high-fructose corn syrup (40% or greater). The use of food additives (color...
(to concentrate the juice to a thick syrup of about 65°brix) Crystallization Centrifugation (Separation of the sugar crystals from the mother liquor, done...
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