Sucrose Invert Sugar Fructose

Because alkali degradation of sucrose does not result in inversion products, in slightly alkaline solution (pH < 8.5), the loss of sucrose to invert sugar (glucose + fructose) is a consequence of the acid hydrolysis mechanism, which provides D-glucose and D-fructose for further alkaline degradation. 

INVERT (SUGAR) The product of the hydrolysis of sucrose an equal mixture of D-glucose and D-fructose. 

Heterogeneous catalysts, particularly zeolites, have been found suitable for performing transformations of biomass carbohydrates for the production of fine and specialty chemicals.123 From these catalytic routes, the hydrolysis of abundant biomass saccharides, such as cellulose or sucrose, is of particular interest. The latter disaccharide constitutes one of the main renewable raw materials employed for the production of biobased products, notably food additives and pharmaceuticals.124 Hydrolysis of sucrose leads to a 1 1 mixture of glucose and fructose, termed invert sugar and, depending on the reaction conditions, the subsequent formation of 5-hydroxymethylfurfural (HMF) as a by-product resulting from dehydration of fructose. HMF is a versatile intermediate used in industry, and can be derivatized to yield a number of polymerizable furanoid monomers. In particular, HMF has been used in the manufacture of special phenolic resins.125... 

Invert sugar is only encountered as a syrup. The fructose in the mixture will not crystallise so attempts to crystallise invert sugar yield dextrose. Invert sugar overcomes one of the big drawbacks of sucrose. Invert... 

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. 

Problem 22.40 Hydrolysis of ( + )-sucrose gives a mixture of d-( + )-glucose ([aji, = 52.7°) and o-(-)-fructose ((ajo = -92.4°) called invert sugar. Calculate the specific rotation of invert sugar. 

Hydrolysis of sucrose yields glucose and fructose with specific rotations [q ]d + 52.5° and —92°, respectively, and makes the resulting mixture laevorotatory (—). This phenomenon of sucrose is called the inversion of sucrose, and the resulting mixture is known as invert sugar, which is the main component of honey, and is sweeter than sucrose itself. 

ICUMSA (1) has adopted tables showing the relationship between the concentration of aqueous solutions of pure sucrose, glucose, fructose, and invert sugar and refractive index at 20.0°C and 589 nm. 

D-Fructose [57-48-7] (levulose, fruit sugar) is a monosaccharide constituting one-half of the sucrose molecule. It was first isolated from hydrolyzed cane sugar (invert sugar) in the late nineteenth century (1,2). Fmctose constitutes 4—8 wt % (dry sugar basis (dsb)) of many fruits, where it primarily occurs with glucose (dextrose) and sucrose (see Carbohydrates Sweeteners). It also makes up 50 wt % (dsb) of honey (3,4). 

Among the principal natural sugars are fructose, glucose (also called dextrose), honey, invert sugar, lactose, maltose, raffinose and stachyose, sucrose, sugar alcohols, and xylitol. 

---