Invert sugar syrup

Description

Invert sugar refers to a mixture of the simple sugars glucose and fructose. It is obtained by the splitting of sugar (saccharose). The mixture is a natural component of honey. It is designated as "invert sugar" because the dextrorotatory saccharose is "inverted" into laevorotatory fructose.

• As a rule, invert sugar syrup is manufactured by acid hydrolysis and in particular from sugar by the use of acidic ion exchangers. Manufacture by the enzymatic splitting of saccharose also is possible.

Application

Invert sugar syrup displays a variety of technologically interesting qualitites: for example, due to its high content of fructose in comparison to common sugar, it crystallises less quickly. It therefore is used when sugar crystals are undesirable with regard to sensory impressions, for example in marzipan.

• Application primarily in refreshment beverages, sweets, liqueurs, fruit preserves
• Invert sugar cream (older designation: "artificial honey")

Gene technology

Possible applications:

• The source material sugar may stem from genetically modified sugar beet. In the EU, food and feed is approved that is derived from a GM sugar beet that is cultivated in North America. The commercial cultivation of GM sugar beet is not planned at the moment.
  In the EU, sugar currently is derived exclusively fom conventional beets.
• As a rule, the enzyme invertase that is used for the splitting of sugar is manufactured biotechnically from yeast. The application of genetically modified yeasts is possible. However, according to statements from the sugar industry, the enzymatic process for the manufacture of invert sugar syrup currently is not in use in Europe.

Labelling: invert sugar syrup from genetically modified sugar beets is subject to labelling.

Enzymes and the manner of their production generally are not indicated in the list of ingredients.