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. The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture. Invert sugar can usually be found in jars in cake-decorating supply shops.
© Copyright Barron's Educational Services, Inc. 1995 based on THE FOOD LOVER'S
COMPANION, 2nd edition, by Sharon Tyler Herbst.
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