Sugar invert

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). 

Invert sugar. Invert sugar, sometimes referred to as partially inverted refiner s syrup, is produced by acid or enzymic hydrolysis of the disaccharide sucrose into its 2004 component pails of fructose and dextrose (glucose). Invert syrups usually contain a mixture of sucrose, fructose and dextrose. The main advantage of such a syrup is the reduced likelihood of crystallisation and an increase in osmolality, which may be useful in reducing spoilage risk. 

Analysis of refined sugars is mostly reduced to the determination of the saccharose by direct polarisation. In some cases the ash and moisture are also determined, and in rare instances other determinations may be necessary, such as that of the reducing sugars (invert sugar and, perhaps, glucose or lactose added as adulterant) or raifinose a test for saccharin is occasionally required. 

To ascertain the quantity of sugar (saccharose) used in the preparation of the preserved fruit, from the total sugar (invert sugar x 0 95 plus saccharose) contained in the sample must be deducted the natural sugar (also calculated as saccharose) due to the quantity of fruit in the sample. For this purpose it is, of course, necessary to know the saccharine contents of different fruits, so that an analysis of fruit of the same quality preserved in water in the same conditions as in the syrup must be made. 

Invertase hydrolyzes cane sugar into glucose and fructose. The following table shows the amount of sugar inverted in the first 10 minutes of reaction for various initial substrate concentrations. The amount of invertase was set constant. 

Compressible sugar confectioner s sugar invert sugar sugar spheres. 

Cuprous oxide (CU2O) Copper (Cu) Dextrose (d-glucose) Invert sugar Invert Sugar and Sucrose Lactose Lactose and Sucrose Maltose Cuprous oxide (CU2O)... 

D-Glucose monohydrate Honey Invert sugar Invert sugar symp Isoeugenyl ethyl ether Maltose D-Mannitol Sucrose Symp sweetener, pharmaceuticals IV injectables Invert sugar... 

When sucrose is hydrolyzed, it yields one molecule of D-fructose and one molecule of D-glucose. This hydrolysis is catalyzed by an enzyme, invertase, and produces a mixture known as invert sugar. Invert sugar derives its name from the fact that the mixture is levorotatory, whereas sucrose is dextrorotatory. Thus, the sign of rotation has been "inverted" in the course of hydrolysis. Invert sugar is somewhat sweeter than sucrose, owing to the presence of free fructose. Honey is composed mostly of invert sugar, which is the reason it has such a sweet taste. 

Disaccharides and other polysaccharide sugars may be broken up to their simple sugar units. This may be done either in a dilute acid solution or by the proper enzyme. When sucrose is broken up, the product is called invert sugar. Invert sugar is widely used in the food industry because it is sweeter than sucrose and is a creamy product that holds moisture, preventing foods from drying out. 

Degradation of reducing sugar (invert sugar, galactose) and, therefore, suppression of the Maillard reaction during evaporation... 

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. 

---