Topic summary
Inverted sugar syrup
- none
PubChemCID
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
Inverted sugar syrup is a syrupmixture of the monosaccharidesglucose and fructose, made by splitting the disaccharidesucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar. Splitting is completed through hydrolyticsaccharification.
It is 30% sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than those that use table sugar instead. Bakers, who call it invert syrup, may use it more than other sweeteners.
Other names include invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, and sucrose inversion.