Invert sugar

Invert sugar Inversion is the process in which sugar is split into its two component sugars, glucose and fructose, and the resulting product is sugar, a liquid sugar with equal parts glucose and fructose.

• Because fructose is sweeter than sucrose or glucose, sugar is sweeter than white sugar.
• 50% sugar is ½ sucrose, ¼ glucose and ¼ fructose, because only half of the sucrose has been inverted.
• The ratio of sucrose to sugar in liquid sugar depends on which function is required—it is mainly used by food manufacturers to retard crystallization or retain moisture in packaged foods.
• You can make it at home: when a recipe calls for a sugar to be boiled gently in a mixture of water and lemon juice, the product is invert sugar.