![]() ![]() Conversion of nearly 100% can be achieved through enzymatic inversion. Impurities from polymerization products are an issue with acid hydrolysis of sucrose.Įnzymatic inversion of sucrose is achieved using a yeast derived enzyme known as Invertase. Conversion of sucrose to glucose and fructose is low (around 40-70% from what I've read), and energy consumption and cost of production are high. Many different acids can be used, including citric acid. In acid hydrolysis, sucrose is subjected to acid and heat to break it into glucose and fructose. How is it made? Invert sugar is manufactured a couple of different ways - acid hydrolysis and enzymatic inversion. All the reasons that manufacturers like HFCS apply to invert sugar. As little as 10-15% of invert sugar mixed with sucrose markedly reduces crystallization in the final product, resulting in longer shelf life as well. Invert sugar retains moisture better and improves shelf life. The smaller crystals also dissolve faster than sucrose crystals. The sugar crystals in invert sugar are smaller than sucrose, which results in a smoother texture of the final product. Why use it? Invert sugar has a lot of desirable properties in baked goods and other processed foods. Invert sugar is sold as a liquid as either total invert sugar (50% fructose, 50% glucose) or as a mixture of half sucrose and half invert sugar (50% sucrose, 25% fructose, and 25% glucose). ![]() ![]() In fact, invert sugar is often referred to as "artificial honey," though it doesn't have any of the wonderful little goodies that honey (or maple syrup, for that matter) contain. Invert sugar is found naturally in honey and maple syrup. (Sound familiar? That's what HFCS is too - free glucose and free fructose - only the beginning ingredients and processing are completely different.) Invert sugar is sweeter than table sugar (sucrose) because fructose is sweeter than both sucrose and glucose. So.what is liquid invert sugar? Invert sugar is sucrose (a disaccharide of glucose and fructose) that has been broken into free glucose and free fructose. ![]() Great question! Funny, the ingredient has never registered with me, but I noticed on the ingredient list of another product the next day at the grocery store. A reader recently sent me an e-mail asking me if I knew anything about a mysterious ingredient called "liquid invert sugar" that was on the ingredient list of some granola bars he bought at Target. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |