Inverting Sugar

Some people "invert" their sugar, saying that it makes it easier for the yeast to ferment it. Others reckon that it makes no difference at all. For more details see the Sugar page. Wal writes ...

Some recommend to turn the sucrose syrup into an invert sugar syrup by adding an acid such as citric, tartaric or cream of tartar (potassium hydrogen tartrate).

For 2 lbs of sugar (1 kg.), 1 pint of water (500 ml.), add 1/4 tsp. (1 g.) acid (or juice of 1/2 lemon). Bring to boil and simmer for 15 minutes. Cool.

There is a relationship between pH, temperature and time. At 100C, and a pH of 3.6 (6g acid/litre) you need to simmer for 15 minutes.

From http://www.dansukker.com/ :

Inversion is the process by which sucrose is cleaved to form invert sugar, i.e. a mixture of equal parts of glucose and fructose. Inversion is catalysed by acids or enzymes.

In acidic products, especially those with pH under 4 (jam, fruit purée and many soft drinks) more than half of the sucrose added is inverted to glucose and fructose when the products are consumed

C12H22O11 + H2O = C6H12O6 + C6H12O6 sucrose water glucose fructose

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