Jana Pettersson Written by Jana Pettersson

Inversion

The sugar crystals are dissolved in large inversion pans by heating the sucrose solution to over 70°C. When the solution reaches a sugar content of 66%, it can be called liquid sugar. This can then be inverted (hydrolysed or broken down into fructose and glucose) by applying a solution of acid or enzymes, making the syrup acidic (with a pH value of 1.6).When the desired ratio of sucrose to glucose (dextrose) /fructose is achieved to a polarisation of -20, we neutralise the syrup with sodium carbonate, bringing its pH value to between 5.0 and 6.0. The syrup is now what we call fully inverted (95% invert sugar (fructose and glucose) and 5% sucrose).It can be kept in this state or we can add more sugar to produce a Partial Invert Syrup (44% sucrose-56% invert).