Invert sugar is a direct and indirect food ingredient. It is a mixture
of two monosaccharides, glucose and fructose, which results from
the hydrolysis of sucrose. Invert sugar is marketed as a component
of invert syrups; these syrups also contain sucrose, the proportion
depending on the extent of conversion. Invert syrups are considered to be invert sugar in this evaluation. Solids in "total" invert
syrups contain 6 percent sucrose whereas those in "medium" invert
syrups contain 39 percent sucrose. Invert syrup solids also contain
3 percent polysaccharides and less than 0.5 percent of the monosaccharide D-psicose (an epimer of fructose). The principal highfructose syrup currently sold in the United States is produced by
the enzymatic isomerization of starch hydrolyzates, about 95 dextrose equivalent, and contains about the same proportions of dextrose and fructose as "total" invert syrups from sucrose on a dry
solids basis. It also contains the di- and higher saccharides that
were present in the starch hydrolyzates from which they were
derived and less than 0.3 percent D-psicose. Dextrose-levulose
syrup produced by the enzymatic isomerization of dextrose solutions contains, in addition to dextrose and levulose, less than
1 percent polysaccharides and less than 0.3 percent D-psicose.1
Invert sugar is a mixture of glucose and fructose that results from
the hydrolysis of sucrose in accordance with good manufacturing
practices. Invert sugar is marketed as invert sugar syrup and also
contains dextrose (glucose), fructose, and sucrose in various
amounts as represented by the manufacturer.
Invert sugar syrup is a hygroscopic liquid that has a sweet taste.
It is very soluble in water, in glycerin, and in glycols; and it is
very sparingly soluble in acetone and in ethanol.
In food products, in confectionery. As a humectant, like glycerol, to hold moisture and to prevent drying out. In brewing.
Invert Sugar is a sweetener that is a mixture of equal weights of dextrose (glucose) and levulose (fructose). It is more soluble than sucrose and has higher moisture-retaining properties because of the fructose content. It resists crystallization. It is used in candy and icings because it is sweeter, more soluble, and crystallizes less readily than sucrose.
A mixture of 50% glucose and 50% fructose obtained by the hydrolysis of sucrose. It absorbs water readily and is usually handled only as a syrup. Because of its fructose content, invert sugar is levorotatory in solution and sweeter than sucrose. Invert su
