Invert sugar is a mixture of glucose and fructose produced by the hydrolysis of sucrose, which is common table sugar. It is characterized by its sweet taste, which is generally sweeter than sucrose due to the presence of fructose. Invert sugar is hygroscopic, meaning it can attract and retain moisture, making it useful in food products to enhance texture and shelf life. It is often used in the food industry, particularly in confectionery, beverages, and baked goods, to improve sweetness and prevent crystallization. The substance has a lower tendency to crystallize compared to sucrose, which is advantageous in various applications. Invert sugar is also known for its ability to enhance fermentation processes, making it valuable in brewing and winemaking. Its CAS number, 8013-17-0, identifies it in chemical databases, facilitating its study and application in various fields. Overall, invert sugar plays a significant role in food science and technology due to its unique properties and functional benefits.

Invert sugar is a direct and indirect food ingredient. It is a mixture
of two monosaccharides, glucose and fructose, which results from 
the hydrolysis of sucrose. Invert sugar is marketed as a component 
of invert syrups; these syrups also contain sucrose, the proportion 
depending on the extent of conversion. Invert syrups are considered to be invert sugar in this evaluation. Solids in "total" invert 
syrups contain 6 percent sucrose whereas those in "medium" invert 
syrups contain 39 percent sucrose. Invert syrup solids also contain 
3 percent polysaccharides and less than 0.5 percent of the monosaccharide D-psicose (an epimer of fructose). The principal highfructose syrup currently sold in the United States is produced by 
the enzymatic isomerization of starch hydrolyzates, about 95 dextrose equivalent, and contains about the same proportions of dextrose and fructose as "total" invert syrups from sucrose on a dry 
solids basis. It also contains the di- and higher saccharides that 
were present in the starch hydrolyzates from which they were 
derived and less than 0.3 percent D-psicose. Dextrose-levulose 
syrup produced by the enzymatic isomerization of dextrose solutions contains, in addition to dextrose and levulose, less than 
1 percent polysaccharides and less than 0.3 percent D-psicose.1
Invert sugar is a mixture of glucose and fructose that results from 
the hydrolysis of sucrose in accordance with good manufacturing 
practices. Invert sugar is marketed as invert sugar syrup and also 
contains dextrose (glucose), fructose, and sucrose in various 
amounts as represented by the manufacturer.
Invert sugar syrup is a hygroscopic liquid that has a sweet taste. 
It is very soluble in water, in glycerin, and in glycols; and it is 
very sparingly soluble in acetone and in ethanol.

Invert sugar

8013-17-0: Invert sugar is a mixture of glucose and fructose produced by the hydrolysis of sucrose, which is common table sugar. It is characterized by its sweet taste, which is generally sweeter than sucrose due to the presence of fructose. Invert sugar is hygroscopic, meaning it can attract and retain moisture, making it useful in food products to enhance texture and shelf life. It is often used in the food industry, particularly in confectionery, beverages, and baked goods, to improve sweetness and prevent crystallization. The substance has a lower tendency to crystallize compared to sucrose, which is advantageous in various applications. Invert sugar is also known for its ability to enhance fermentation processes, making it valuable in brewing and winemaking. Its CAS number, 8013-17-0, identifies it in chemical databases, facilitating its study and application in various fields. Overall, invert sugar plays a significant role in food science and technology due to its unique properties and functional benefits.

Invertose

Invertose ,

<p>Invert sugar is a useful organic compound for research related to life sciences. The catalog number is T35380 and the CAS number is 8013-17-0.</p>

CAS 8013-17-0

Invert sugar

Invertose

Ref: 3B-I0043

Invertose ,

Ref: IN-DA003R0H

Invert sugar

Ref: TM-T35380