Inverted sugar syrup

Invert sugar
Glucose (α-d-glucopyranose form)	Fructose (β-d-fructofuranose form)
Identifiers
CAS Number	8013-17-0 ;
ChEMBL	ChEMBL1201647 ;
ChemSpider	none;
PubChem CID	21924868;
UNII	ED959S6ACY ;
Properties
Molar mass	360.312 g/mol
Pharmacology
ATC code	C05BB03 (WHO)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Inverted sugar syrup, also called invert syrup, invert sugar,^[1] simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion, is a syrup mixture of the monosaccharides glucose and fructose, that is made by hydrolytic saccharification of the disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar.

It is 1.3x sweeter than table sugar,^[2] and foods that contain invert sugar retain moisture better and crystallize less easily than do those that use table sugar instead. Bakers, who call it invert syrup, may use it more than other sweeteners.^[3]

^ "What are the types of sugar?". The Sugar Association. Archived from the original on March 1, 2009.
^ "Making simple syrup is an exercise in chemical reactions". A Word from Carol Kroskey. Archived from the original on July 14, 2007. Retrieved May 1, 2006. In addition to increased moisture retention ability, converting sucrose to invert syrup has two other interesting results: increased sweetness and better solubility. On a sweetness scale where sucrose is set at 100, invert syrup ranks about 130.
^ Schiweck, Hubert; Clarke, Margaret; Pollack, Günter (2007). "Sugar". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a25_345.pub2. ISBN 978-3527306732.

[1] "What are the types of sugar?". The Sugar Association. Archived from the original on March 1, 2009.

[2] "Making simple syrup is an exercise in chemical reactions". A Word from Carol Kroskey. Archived from the original on July 14, 2007. Retrieved May 1, 2006. In addition to increased moisture retention ability, converting sucrose to invert syrup has two other interesting results: increased sweetness and better solubility. On a sweetness scale where sucrose is set at 100, invert syrup ranks about 130.

[3] Schiweck, Hubert; Clarke, Margaret; Pollack, Günter (2007). "Sugar". Ullmann's Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. doi:10.1002/14356007.a25_345.pub2. ISBN 978-3527306732.

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