Inverted sugar syrup

Inverted sugar syrup is a type of sugar syrup that has been processed, or "inverted," through the application of heat and the addition of a small amount of acid, such as citric acid or cream of tartar. This process breaks down the sucrose into its component parts, glucose and fructose, resulting in a product that is sweeter and more soluble than regular sugar.

History

The process of inverting sugar was first discovered in the 19th century. It was initially used in the brewing industry, as the inverted sugar provided a more easily fermentable source of sugar for the yeast. It was later adopted by the confectionery industry, where it is used to prevent the crystallization of sugar in candies and other sweets.

Production

Inverted sugar syrup is produced by combining sugar and water and heating the mixture to a boil. A small amount of acid is then added, which causes the sucrose to break down into glucose and fructose. The resulting syrup is then cooled and can be used in a variety of culinary applications.

Uses

Inverted sugar syrup is used in a variety of culinary applications. It is often used in baking, as it can help to keep baked goods moist and extend their shelf life. It is also used in the production of candy and chocolate, as it can help to prevent the crystallization of sugar. In addition, it is used in the brewing industry, as it provides a more easily fermentable source of sugar for the yeast.

See also

• Corn syrup
• Honey
• Molasses