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|Section2= |Section6= }} Inverted or invert〔(The Sugar Association: What are the types of sugar? )〕 sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter〔(【引用サイトリンク】title=Types of Sugar - The Sugar Association )〕 and its products tend to retain moisture and are less prone to crystallization. Inverted sugar is therefore valued by bakers, who refer to the syrup as ''invert syrup''.〔Hubert Schiweck, Margaret Clarke, Günter Pollach Sugar" in Ullmann’s Encyclopedia of Industrial Chemistry 2007, Wiley-VCH, Weinheim. 〕 It is similar to high-fructose corn syrup. In technical terms, sucrose is a disaccharide, which means that it is a molecule derived from two simple sugars (monosaccharides). In the case of sucrose, these monosaccharide building blocks are fructose and glucose. The splitting of sucrose is a hydrolysis reaction. The hydrolysis can be induced simply by heating an aqueous solution of sucrose, but more commonly, catalysts are added to accelerate the conversion. The biological catalysts that are added are called sucrases (in animals) and invertases (in plants). Sucrases and invertases are types of glycoside hydrolase enzymes. Acid, such as lemon juice or cream of tartar, can also accelerate the conversion of sucrose to invert. == Chemical reaction of the inversion == The term 'inverted' is derived from the method of measuring the concentration of sugar syrup using a polarimeter. Plane polarized light, when passed through a sample of pure sucrose solution, is rotated to the right (optical rotation). As the solution is converted to a mixture of sucrose, fructose and glucose, the amount of rotation is reduced until (in a fully converted solution) the direction of rotation has changed (inverted) from right to left. : C12H22O11 (sucrose, Specific rotation = +66.5°) + H2O (water, no rotation) → C6H12O6 (glucose, Specific rotation = +52.7°) + C6H12O6 (fructose, Specific rotation = −92°) :net: +66.5° converts to −19.7° (half of the sum of the specific rotation of fructose and glucose) Hydrolysis is a chemical reaction in which a molecule breaks down by the addition of water. Hydrolysis of sucrose yields glucose and fructose about 85%, the reaction temperature can be maintained at . 抄文引用元・出典: フリー百科事典『 ウィキペディア（Wikipedia）』 ■ウィキペディアで「Inverted sugar syrup」の詳細全文を読む スポンサード リンク
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