Sugar Syrup, Invert

Pure honeys are comparatively costly. Some beekeepers may imlawfully use sweeteners to feed bees to increase honey sweetness. Another unlawful act is to directly add sugars into honey products. Some sweeteners that have been used include acid / inverted sugar syrups, com syrups, maple syrup, cane sugar, beet sugar, and molasses. 

Higher profits are the major incentive for unlawful adulteration. The traditional adulterants are inverted sugar syrup, conventional com syrup, and high-fructose com syrup. Dehydration of fructose can produce hydroxymethylfurfural (HMF). HMF is usually indicative of adulteration with inverted sugar syrup. However, it is somewhat ambiguous because HMF can legally be present in honey that has been subjected to heat or abusive storage. 

Invertase (EC 3.2.1.26) catalyzes the hydrolysis of P-fructofuranosides and has been used in analytical chemistry (biosensors), in confectionary, and in the production of inverted syrup (1). Invert sugar syrup, which can be obtained by acid or enzymatic hydrolysis of sucrose, is a valuable commercial product especially in countries where the main sources of sugar are beet or cane. With acid hydrolysis, the final syrup is often contaminated with colored oxidation compounds, which arise from cyclization of hex-oses at low pH and high temperatures (2-4). Such a problem does not occur... 

It is possible to take the process to completion to produce pure dextrose. This material obviously has a DE of 100. The commonest type of glucose syrup in sugar confectionery is 42 DE (or similar). This material is even referred to as confectioner s glucose. Other grades of glucose syrup are used in sugar confectionery, such as products of 68 DE or equivalent, which have the same water activity as invert sugar syrup and so can often be used as a direct replacement. 

The various types of sugar have traditionally been the most common sweeteners employed in soft drinks. Sucrose, invert sugar syrup, high-fmctose com symp and com symp perform three functions in beverages ... 

Brix variation due to inversion when using sucrose are not taken into account. The calaulationof an inverted sugar syrup quantity is based on its dry substance. 

The name of the resulting invert sugar syrup is based on the fact that the prefix of the optical rotation value of sucrose syrup changes ( inverts ) during the hydrolysis from plus to minus. The annual invert sugar syrup production for the German market is in the 350,000-400,000 ton scale which is mainly used for food,... 

Synonyms Invert sugar syrup Invert syrup... 

Bitter orange (Citrus aurantium amara) peel extract 977083-54-7 Invert sugar syrup 977085-88-3 Whey, reduced minerals... 

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