Sugar is present in most foods. However, its forms may differ according to the type of food. Inverted sugar is another type of sugar that finds ample use in a variety of food items. In this Buzzle article, we shall find out an easy way to make it at home.
Invert sugar is a natural preservative. Hence, it is used in increasing the shelf life of products.
In order to understand what exactly is inverted sugar, we must know the process of inversion. Inversion is the process by which the atoms of the substance are rearranged, thus forming a separate and distinct configuration altogether. Inverted sugar is present naturally in maple syrup, fruits, and honey. This sugar variety is made from the hydrolysis of sucrose, which breaks it down to glucose and fructose. This means that the atoms in sucrose undergo inversion and break down into glucose and fructose.
Unlike the common sugars, this sugar variety has the unique characteristic to resist crystallization. Therefore, it is used in making sweets, beverages, liqueurs, fruit preserves, candies, pastries, etc. It is also used in place of corn syrup. The main aim of using invert sugar syrup is its ability to add sweetness to the food, leaving behind the texture of granulated sugar. It is available in golden-yellow colored liquid form.
This sugar is sweeter than the common sugar that is available. Therefore, it finds use in making beverages, where the drinks are sweeter but the amount of carbohydrate is lesser.
Invert Sugar Syrup Recipe
What is invert sugar syrup made from?
This answer can be sought in the list of ingredients given below:
Sugar, 2 lb.
Water, 2 – 3 cups
Acid, ¼ tsp.
A deep-bottom pot
Note: Lemon or cream of tartar can be used as an acid. However, ascorbic or citric acid could also be used.
Time for Boiling: 20 minutes
Time for Cooling: 15 minutes
The Process of Making Invert Sugar
1. Sugar and water are added into the pot, and are heated till the boiling point is reached.
2. Now, when the sugar particles are completely dissolved, acid is added to it.
3. The mixture is heated further, with occasional stirs.
4. It should be kept in mind that the sugar particles (if any) should not stick to the pot. In such cases, they should be readily removed with the help of a pastry brush.
5. The boiling process must continue on medium heat.
6. After about 15-20 minutes, when the sugar syrup begins changing the color, it should be removed.
7. The liquid should be allowed standing time of about 15 minutes.
Care should be taken that the syrup must cool down naturally, without being tempted to refrigerate it in order to save on time. Invert sugar syrup can be stored for as long as six months.