Inverted sugar
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| ECHA InfoCard | 100.029.446 |
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PubChem CID
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| Properties | |
| Molar mass | 360.312 g/mol |
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| C05BB03 (WHO) | |
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Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
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Invert(ed)sugar (syrup) is an edible mixture of sugars made by heating up table sugar (sucrose). As invert sugar is thought to be sweeter than table sugar and foods that contain it hold in moisture and crystallize less easily, bakers, who call it invert syrup, may use it more than other sweeteners.
Though invert sugar syrup can be made by heating up table sugar in water alone the reaction can be sped up by adding lemon juice, cream of tartar or other catalysts often without changing the flavor noticeably.
Living organisms have to invert the table sugar they eat in order to get energy out of it. Table sugar is made of two smaller sugars, glucose and fructose, which living cells can break down for energy easily. As living cells cannot break down table sugar directly, they first split it into those two smaller parts by inverting it.
Living organisms' bodily cells invert table sugar using biological molecules called glycoside hydrolase enzymes. The glycoside hydrolase enzymes made in the cells of animals are called sucrases and those from plants are called invertases. The chemical properties of these enzymes allow them to invert sugar without any change in temperature which might hurt the organism.
Table sugar (sucrose) is inverted using a kind of chemical reaction called hydrolysis. Heating up a mixture of table sugar and water (called 'a sucrose solution' or 'a solution of sucrose') breaks the chemical bond that links together table sugar's two smaller sugar parts (glucose and fructose) while also breaking up ('lysing', -lysis) a molecule of water (hydro-).
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