Invert sugar properties

Uses. High fmctose symp is used as a partial or complete replacement for sucrose or invert sugar in food appHcations to provide sweetness, flavor enhancement, fermentables, or humectant properties. It is used in beverages, baking, confections, processed foods, dairy products, and other apphcations. Worldwide HES production in the 1994—1995 fiscal year was estimated at about 8.6 x 10 t (dry basis) (18). About 75% of total world production is in the United States. 

The use of invert sugar has declined since glucose syrup is cheaper and, for some uses, has superior properties. Some people take the view that invert syrup improves the flavour of some products. 

Stamm has made a thorough examination of the effect of sucrose and invert sugar on the relevant physical properties of wood and has found that shrinkage is definitely retarded by the deposition of the sugar in the wood structure. Invert sugar seems superior in this effect to sucrose itself. 

By contrast, acidic zeolites allow the formation of invert sugar under mild operating conditions, for high concentrations in the starting sucrose, and with an efficient control of the degree of coloured materials due to their adsorbent properties. 

Ordinary glucose yields in addition to fructose and mannose a new ketose, pseudofructose, which has not yet been obtained in a pure state, and another substance, which is reducing but not fermentable, having the properties of a ketose and for whieh we suggest the name glutose. This substance can easily be prepared by the action of lead hydroxide on commercial fructose.. .. It can also be prepared by using invert sugar and lime. 

The most important sweeteners are sucrose, dextrose, fmctose, com symp, sugar alcohols and invert sugar. The average content is between 12% and 20%. A part of the sucrose should be replaced by com symp in order to maintain product properties and sweetness. The main function of sweeteners is to enhance the flavour and give it the desired sweetness. The sugar influences viscosity and the content of solids. 

Saccharides are deliberately added to a variety of food products to improve their organoleptic properties (taste, texture). Monosaccharides are usually added as invert sugar and in the form of glucose or fructose syrups. 

Invert sugar—This Is a mixture of glucose (dextrose) and fructose (levulose). Invert sugar resists crystallization and has moisture-retention properties. It prolongs the freshness of baked goods and confectionery. 

This reaction is performed on a large scale industrially, mostly by acid hydrolysis. Food processors prefer invert sugar to sucrose, because of its greater sweetness (per pound and thus per dollar) and because it has some other desirable properties in food production. 

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