Inverted sugar syrup
Edible mixture of glucose and fructose, obtained from sucrose hydrolysis / From Wikipedia, the free encyclopedia
Dear Wikiwand AI, let's keep it short by simply answering these key questions:
Can you list the top facts and stats about Sugar syrup?
Summarize this article for a 10 year old
SHOW ALL QUESTIONS
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.
Quick Facts Identifiers, Properties ...
| |||
Identifiers | |||
---|---|---|---|
ChEMBL | |||
ChemSpider |
| ||
PubChem CID |
|||
UNII | |||
Properties | |||
Molar mass | 360.312 g/mol | ||
Pharmacology | |||
C05BB03 (WHO) | |||
Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa).
|
Close
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]