Invert relative sweetness

The high sweetness of fructose combined with that of glucose means invert sugar is sweeter than sucrose, so it provides a cheaper, less calorific sweetener than sucrose. The relative sweetness figures for sucrose, glucose and fructose are 1.0, 0.7 and 1.7 respectively. Honey is also composed mainly of invert sugar. 

The relative sweetness of invert sugar as compared to sucrose has been studied by Cameron (13, 14) and Miller (74) At concentrations of 10% they are equivalent in sweetness, at concentrations below 10% sucrose is sweeter, while above 10% invert is sweeter. However, because of the sweetness-enhancing power of sucrose, a solution of partly inverted sucrose will be sweeter than one completely inverted. 

Cameron reported that in 10% solution of sucrose as a basis of comparison, dextrose had a relative sweetness of 68.5% and fructose or levulose was 20.5% sweeter than sucrose (1). The most widely accepted sweetness for anhydrous dextrose is 70 to 75% that of sucrose. Calculating resultant sweetness of a 10% sucrose solution converted to invert sugar based on equivalent dextrose sweetness, we get from Cameron s figures ... 

Cameron therefore confirmed Dahlberg s findings with respect to relative sweetness of invert sugar resulting from and as compared to sucrose in 10% concentration. He reported further a slight loss in sweetness on inversion of 1 to 10% solutions of sucrose and a small gain from 10 to 20% sucrose. 

Acid or enzymatic hydrolysis of sucrose, inversion, produces an equimolar mixture of n-glucose and n-fructose known as invert sugar. Invert sugar is used as a food additive substance, usually in the form of syrup (relative sweetness is 95-105% of saccharose sweetness). It also serves as a starting material for obtaining d-glucose and D-fructose, the sweeteners mannitol and glucitol and other substances. 

There is evidence that at high concentrations the less sweet sugars become relatively sweeter compared to sucrose and that synergistic effects among sugars act in the same direction. Thus, Cameron reports that invert sugar is sweeter than sucrose at concentrations above 10%, but not so sweet as sucrose at lower concentrations. 

---