Invert sugar: what is it?

the sugar invert is a mixture of equal proportions of glucose and of fructose obtained by hydrolysis from sucrose. It is obtained either by an enzyme (invertase) or by a acid, according to reaction C₁₂H₂₂O₁₁ (sucrose) + H₂O (water) → C₆H₁₂O₆ (glucose) + C₆H₁₂O₆ (fructose). This hydrolysis occurs naturally in thestomach under the effect of an enzyme called sucrase. The bees also produce invert sugar from nectar in the form of honey.

The name “invert” comes from the inversion of the plane of polarization of the light : sucrose is dextrorotatory (it deflects polarized light to the right), while the mixture glucose-fructose is levorotatory (it deflects the light to the left).

Use of invert sugar

Invert sugar is in the form of a translucent white pasty liquid and has a sweetening power 25% greater than powdered sugar. Marketed under the name of trimoline, it is appreciated by professionals and manufacturers of pastry and confectionery thanks to its properties:

• resists desiccation (it remains soft and smooth);
• improve the texture pasta ;
• gives softness to products (madeleine, brioches …);
• prevents crystallization and graining (which makes ice cream and sorbets smoother);
• stabilizes ice creams and sorbets (it melts less quickly);
• extends shelf life ;
• promotes the coloring of the scabs at the end of cooking (industrial pastries).

Because of the fructose it contains, invert sugar has a laxative effect in high doses. In some products, it can be replaced by a mixture of glucose and flour carob.