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The Functions Of Invert Sugar In Food

The Functions Of Invert Sugar In Food



Invert sugar is a property of sugar formed by sucrose hydrolysis. In chemistry, hydrolysis is a process wherein one molecule of water breaks down one or more chemical bonds. In the case of sucrose hydrolysis, the action of an acid or enzyme hydrolyzes or breaks down the glycosidic bond that connects glucose and fructose as sucrose. This yields equal amounts of glucose and fructose. This process is also called inversion. And the mixture of unbroken sucrose, fructose, and glucose is invert sugar or invert syrup. Invert sugar is valued because not only it adds sweetness in food, it also has several functional benefits.



Read More at: The Food Untold

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