Friday, March 23, 2012

Invert Sugar

Invert sugar is created by combining a sugar syrup with a small amount of acid (such as cream of tartar or lemon juice) and heating. This inverts, or breaks down, the sucrose  into its two components, glucose and fructose, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups.


This is as dangerous as sugar, as long as the acid is not chemical.


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