Invert Sugars are created by hydrolysing, or breaking down, sugar (sucrose) into fructose and glucose (dextrose) by heating a solution of sucrose and applying a solution of acid or enzymes. This makes the solution acidic (with a pH value of 1.6). When the desired level of inversion (ratio of sucrose to glucose/fructose) is achieved, we neutralise the syrup with sodium carbonate. Invert Sugar has a lower water activity than sucrose, so inverts have greater preserving qualities (shelf life) and reduce crystallisation. Partial Invert contains 44% sucrose and 56% invert, and has a sweetness value approximately 20% greater than sucrose. Its shelf life is approximately eighteen months, depending on storage and climatic conditions. Invert contains 95% invert and 5% sucrose, and has a sweetness value approximately 40% greater than sucrose. Its shelf life is approximately six weeks, depending on storage and climatic conditions.Invert Sugars are used to keep icings and fondants moist, as they need a soft texture, and to help ice cream and sorbets scoop by depressing their freezing point.