Sugar, beet inverted

Sucrose [57-50-1/, 0 2 22, obtained from cane or sugar beets, was historically used as the primary sweetener for carbonated beverages. In the presence of acids, sucrose is hydrolyzed to fmctose [57-48-7] and dextrose (D-glucose) [50-99-7] the mixture is called invert sugar. The... 

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. 

Molasses are the product left when no more sugar can be extracted. Beet sugar molasses are unpleasant in taste and are not normally used for human food. Cane sugar molasses do have some food use, normally in the form of treacle, which is clarified molasses. The ratio of sugar to invert sugar in treacle can be altered to some extent to assist product formulation. In practice different sugar syrups are blended with the molasses to give the desired product. Treacle is normally stored at 50°C to maintain liquidity. 

Sucrose (cane or beet) Invert sugar and sirup Brown sugar... 

Adulteration of fruit juices and concentrates is a problem that has received wide publicity. Common methods of adulteration either alone or in combination include addition of water, corn syrup, cane and beet invert sugar, peel extract, pulp wash, cheaper... 

Liquid chromatography/enzymatic Sugar profile of sucrose, glucose and fructose or amino acids, e.g., o-malic acid Addition of cane and beet invert sugar, addition of D,L-malic acid... 

Corn steep liquor contains 2.5% invert sugars and 50% water. The rest of the feed is considered as residual solids. Beet molasses containing 50% sucrose, 1% invert sugar, 18% water and remainder solids are mixed with corn steep liquor in a mixing tank. Water is added to produce a diluted mixture with 2% invert sugar, 125 kg com steep hquor and 45 kg molasses, which is fed into an enzymatic hydrolysis tank. 

Anon (1992) Analysis of fruit juice adulteration with medium invert sugars from beets. Dionex Application Note. No 82. Available as a downloadable file from the Dionex website (http //www.Dionex.com). 

Invert Sugar.—This is usually very small in amount with beet juice, and has no sensible influence on the polarimetric determination of the saccharose. 

With beet juice, attention is paid especially to the percentage of sugar and to the quotient of punty. For a fixed sugar content, juices with the higher quotients of purity give greater yields of the final product. Invert sugar s found in but very small quantity and Only in altered juice. 

Invert sugar usually occurs in only small amount in raw beet sugars, but may be present to the extent of 2% or even more in cane sugars. 

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... 

Knowledge of the chemistry of the raw beet juice is important in controlling the phases of juice purification. The addition of increasing amounts of lime and carbon dioxide should precipitate pectinaceous materials and insoluble anions such as phosphate, sulfate, oxalate, and others, as calcium salts, cause alkaline degradation of invert sugar into lactic and other acids, and flocculation of colorants. Lime is also essential for promoting good fitration. 

---