Invert Sugar
Title: Invert Sugar
CAS Registry Number: 8013-17-0
Trademarks: Nulomoline; Calorose; Invesol; Insubeta; Travert (Baxter)
Literature References: A mixture of about 50% glucose (dextrose) and 50% fructose (levulose) obtained by hydrolysis of sucrose. Hydrolysis of the sucrose may be carried out with acids or enzymes. Invert sugar is slightly levorotatory, reduces Fehling's soln and can be fermented. Honey is mostly invert sugar. Due to the levulose, it is somewhat sweeter than sucrose. The commercial product is obtained by inversion of a 96% cane sugar soln. The inversion is carried out at pH 3 to 4 by means of invertase and dil HCl. The acid is usually neutralized with sodium carbonate to pH 6.5. At this point, the dextrose crystallizes and the entire mass is beaten into a creamy, plastic product.
Use: In food products, in confectionery. As a humectant, like glycerol, to hold moisture and to prevent drying out. In brewing.
Therap-Cat: Nutrient (parenteral).

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