Inversion rate of sucrose

Hi All, Please imagine a product with below recipe; Mix this ingredients in a open cauldron, cook the mix until 120 C about 2 hours with continuously string th…

1. Food R&D Emeritus reply

   If you cook that syrup too long it will invert all the sucrose .The rate of inversion can best be followed by polarimetruc readings of the syrup at various stage of cooking but at…

2. Ufuk Ayyıldız reply

   Really good answer Roy. Thank you. In fact this question is about Turkish Delight ( Lokum). My friend said me that; she sent a producer's delight to a lab to analyse invert sugars…

3. Food R&D Emeritus reply

   The mistake was they might acidify the syrup at the start of cooking so that's the reason of high inversion rate of sucrose.. Just think of it, heating sucrose and citric acid at…

4. Ufuk Ayyıldız reply

   [quote "Roy, post:4, topic:5440"] totally inverted within few minutes [/quote] Hım, i did not know this. I thought 50 % inversion is not possible in that conditions. So , is there…

5. Food R&D Emeritus reply

   If they did not use any glucose syrup and rely only from acidification then they should cook fast with modern cookers not old fashioned open pan cooking. The recipe that you poste…

6. Ufuk Ayyıldız reply

   [quote "Roy, post:6, topic:5440"] The recipe that you posted will surely lead to high sugar inversion, so its inevitable they have product failure [/quote] :+1: Thank you again Ro…

7. Ufuk Ayyıldız reply

   Maybe we can detect source of invert sugars in lab. For example if source of glucose is corn starch, we can learn the truth. :face with monocle:

8. Food R&D Emeritus reply

   Glucose syrup is acidic, regardless of origin .So that's the primary cause of sugar inversion during prolonged cooking.If it's the one used with sucrose. BTW, are the putting salt…