Inversion of Sugar
Sugar is hydrolyzed by acids to glucose and fructose.
This retention is called ‘Inversion of Sugar' and the glucose and fructose formed are referred to as ‘Invert Sugar’.
Invert Sugar is more soluble in water than sucrose, and therefore does not crystallize as readily as sucrose.
Inversion of sugar in food preparation is observed when lemon juice is added to sugar preparations which are subsequently heated.
Inversion of sugar can also be brought about by hydrolyzing enzymes present in foods
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Notes: Inversion of Sugar and osazones.pdf667.kb
