Invert sugar
From WikiLectures
A mixture of D-glucose and D-fruktose, forms the basis of honey. It is produced by enzymatic or acid hydrolysis of sucrose. Sweetness depends on the degree of inversion, but in all cases it will be sweeter than sucrose. It is used as a sweetener in confectionery and drinks.
Links[edit | edit source]
Related articles[edit | edit source]
Source[edit | edit source]
- KADLEC, Pavel – MELZOCH, Karel. technologie potravin. 1. edition. Key Publishing, 2012. ISBN 978-80-7418-145-0.
Bibliography[edit | edit source]
- DOSTALOVÁ, Jana – KADLEC, Pavel. technologie potravin. 1. edition. Key Publishing, 2014. 0 pp. ISBN 978-80-7418-208-2.
