invert sugar
Noun: A sugar that is a mixture of equal parts of the simple sugars glucose and fructose, created by breaking down sucrose. It occurs naturally in fruits and honey and is sweeter than regular table sugar (sucrose) or glucose alone.
"Invert sugar" is used as a non-count noun to refer to the specific sugar syrup or mixture itself. It is commonly discussed in contexts of food science, baking, brewing, and confectionery. * Food scientists add invert sugar to prevent crystallization in candies. * The natural invert sugar in honey contributes to its unique sweetness and texture. * This recipe calls for invert sugar to keep the baked goods moist.
- Commercial Production: Invert sugar is often produced commercially by treating a sucrose solution with acid or enzymes (a process called inversion) to split it into its component sugars. This is done to improve the functional properties in food products.
- Example: The confectionery factory uses an enzymatic process to create invert sugar for its caramel fillings.
- Hygroscopic Property: A key characteristic of invert sugar is that it is highly hygroscopic, meaning it attracts and retains moisture. This is why it is valued for keeping foods soft and fresh.
- Example: The invert sugar in the frosting prevents it from drying out and becoming hard.
- Inversion (noun): The chemical process of hydrolyzing sucrose to produce invert sugar.
- Example: The inversion of sucrose is catalyzed by heat and acid.
- Invertase (noun): An enzyme that catalyzes the hydrolysis (inversion) of sucrose into glucose and fructose.
- Example: Bees produce invertase, which is why honey contains invert sugar.
- Inverted sugar syrup
- Trimoline (a common brand name for invert sugar in professional baking)
The term "invert sugar" has a precise, technical meaning in chemistry and food science and does not have other common definitions. It specifically refers to the equimolar mixture of glucose and fructose resulting from sucrose hydrolysis.
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a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose
