Sucrose(which is dextrorotatory) is known as invert sugar because upon hydrolysis it breaks down into Fructose (laevorotatory) and Glucose (dextrorotatory). The specific rotation value of Fructose is more than glucose due to which the mixture overall is laevorotatory. So, basically dextrorotatory sucrose converts to laevorotatory mixture on hydrolysis (inversion of optical activity) and hence is called invert sugar
A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. It is found naturally in fruits and honey and produced artificially for use in the food industry.
Inverted or invertsugar syrup is a mixture of glucose and fructose; it is obtained by splitting the disaccharide sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is alluringly sweetand its products tend to retain moisture and are less prone to crystallization. Inverted sugar is therefore valued by bakers, who refer to the syrup as invert syrup.
Packaging: Bottle,Bulk,Can (Tinned),Drum,Mason Jar
Primary Ingredient: Cane Sugar,Fructose,Glucose
Color: depends,Natural, no artificial additive
Processing Type: Refined
Other Names: invert sugar
Color: White Liquid
Grade: Food Grade
Enhanced shelf life
Ideal for all liquid formulations as well as medicinal syrups which are not palatable and therefore require sweetening -a replacement of sugar.
Taste masking effect on bitterness of medicinal syrups due to high osmotic pressure.
As a source of instant energy due to direct assimilation of glucose and fructose in blood without actually increasing body's insulin level.
Quantity of additives like Glycerin, Propylene glycol and Sorbitol reduce considerably.
It is 1.3 times (approx.) sweeter than Sugar on equal brix basis.
It is 1.7 times (Approx. sweeter than liquid Glucose