Re: Invert Sugar, or Inverted Sugar

[Guest guest]

At 06:40 PM 9/13/2010, you wrote:

OK, I just ran across a new term

today: " Invert Sugar " or " Inverted Sugar? " also sold

as " Candy Sugar "

Not SCD legal. It SOUNDS legal, I know, but I remember Elaine complaining

about it. The thing is, just like commercial lactose-hydrolyzed milk,

they can get away with claiming " 99% lactose free, " or

" 99% inverted sugars " when it may not be.

http://en.wikipedia.org/wiki/Inverted_sugar_syrup#Inverting_sugar

Inverted sugar syrup can be easily made by adding roughly one gram

of citric acid or ascorbic acid, per kilogram of sugar. Cream of tartar

(one gram per kilogram) or fresh lemon juice (10 millilitres per

kilogram) may also be used.

The mixture is boiled for 20 minutes, and will convert enough of the

sucrose to effectively prevent crystallization, without giving a

noticeably sour taste. Invert sugar syrup may also be produced without

the use of acids or enzymes by thermal means alone: two parts granulated

sucrose and one part water simmered for five to seven minutes will

convert a modest portion to invert sugar.

All inverted sugar syrups are created from hydrolysing sucrose to glucose

(dextrose) and fructose by heating a sucrose solution, then relying on

time alone, with the catalytic properties of an acid or enzymes used to

speed the reaction. Commercially prepared acid catalysed solutions are

neutralised when the desired level of inversion is reached.

Note that last sentence. I wish it was legal -- I would love to have

a legal sugar powder for, oh, beignets, or frostings or....

—

Marilyn

New

Orleans, Louisiana, USA

Undiagnosed IBS since 1976, SCD since 2001

Darn Good SCD Cook

No Human Children

Shadow & Sunny Longhair Dachshund

Babette the Foundling Beagle

[Guest guest]

Sounds like what it boils down to (sorry about that!) is that it's still

sugar, no matter what they say. Yeah, wouldn't it be great if we

had a legal powdered or granulated sweet thing to put on stuff?

Inverted sugar syrup can be easily made by adding roughly one gram of citric acid or ascorbic acid, per kilogram of sugar. Cream of tartar (one gram per kilogram) or fresh lemon juice (10 millilitres per kilogram) may also be used.

The mixture is boiled for 20 minutes, and will convert enough of the sucrose to effectively prevent crystallization, without giving a noticeably sour taste. Invert sugar syrup may also be produced without the use of acids or enzymes by thermal means alone: two parts granulated sucrose and one part water simmered for five to seven minutes will convert a modest portion to invert

sugar.

All inverted sugar syrups are created from hydrolysing sucrose to glucose (dextrose) and fructose by heating a sucrose solution, then relying on time alone, with the catalytic properties of an acid or enzymes used to speed the reaction. Commercially prepared acid catalysed solutions are neutralised when the desired level of inversion is reached.

Note that last sentence. I wish it was legal -- I would love to have a legal sugar powder for, oh, beignets, or

frostings or....

— Marilyn

[Guest guest]

Me, too. I'll stick to my sub-set of legals that works for me. And

I'm not baking yet because.... I'd want to eat too much of it, I'm

sure.

Yeah, wouldn't it be great if we had >a legal powdered or granulated sweet thing to put on stuff?

Yep -- it would make a number of things easier. But, I'd rather be healthy, so I'll stick with the legal stuff!

— Marilyn