Invert Sugar

Name:
Invert Sugar
Detailed information:
A mixture of 50% glucose and 50% fructose obtained by the hydrolysis of sucrose. It absorbs water readily and is usually handled only as a syrup. Because of its fructose content, invert sugar is levorotatory in solution and sweeter than sucrose. Invert sugar is often incorporated in products where loss of water must be avoided. Commercially it is obtained from the inversion of a 96% cane sugar solution.

Use:

Food industry, brewing industry, confectionery, humectant.