Invert+Sugar

=__**Invert Sugar**__=

Invert Sugar is a mixture of Glucose and Fructose. media type="custom" key="236729"(sucrose) + media type="custom" key="236731" (water) = media type="custom" key="236733" (glucose) + media type="custom" key="236735" (fructose).
 * What is the chemical compostition?**

The ingrediants are natural from sugar cane and the acid juices of fruits, however it is chemically produced through hydrolysis of sucrose, where sucrose is split into equal amounts of fructose and glucose by heating and combining small amounts of acid (cream of tartar or lemon juice) to the sucrose with a sugar syrup. (liquid in form)
 * Is the ingrediant naturally available or chemically produced?**

Invert sugar is made by combining sugar syrup with small amount of acid (from a fruit, lemons for example) and heating them up together. The heat breaks the two substances down into smaller particles making the substance smoother and easier to work with when you're a chef.
 * What chemistry is involved when making invert sugar?**

Lots of pasteries call for heating sugar with a bit of lemon juice, ultimately creating invert sugar. Since fructose is sweeter than both glucose and sucrose, invert sugar is sweeter than white sugar. Invert sugar has more ability to attract water molecules from its surrounding enviroment so it is used to make products that stay moist longer. When your left over birthday cake is moist after sitting in the fridge for 3 days, it was probably made with invert sugar instead of regular white sugar. And because of it's fine crystal structure //(due to the separation of sucrose into glucose and fructose)//, it provides __**a smoother p**__roduct than most other sugars.
 * What are some common foods that include this ingrediant?**

Since invert sugar is just sugar and fruit acids heated together, there really is no producer of invert sugar itself. However, Asia is the worlds largest producers of sugarcane, followed by South America, and North America. The fruits come from all around the world, so there really is no one large producer of the fruits as well. (ex: jam/jellies, cake frosting and mixes, liquid-centered candy, syrup, bubbles, soft drinks, baked goods, ice cream, and medicine - as a syrup that is difficult to crystallize)
 * Who are the major producers of invert sugar?**

- it's available year round - it's named after the effect it has on polarized light
 * Interesting Facts...**
 * "When a solution of [|fructose] and [|glucose] //**[two elements within sucrose]**// is analyzed with a [|polarimeter], it rotates a plane of polarised light in the [|opposite direction] to that of a [|sucrose solution]. This quality can be used to measure the extent to which a sucrose solution is hydrolyzed." ([|http://everything2.com/index.pl?node=invert%20sugar)]

http://en.wikipedia.org/wiki/Invert_sugar http://web.foodnetwork.com/food/web/encyclopedia/termdetail/0,,3235,00.html http://www.sugar.org/consumers/sweet_by_nature.asp?id=275**
 * Works Cited