What process results in the formation of invert sugar?

Invert sugar is formed through the process of hydrolysis, which involves breaking down sucrose (table sugar) into its component monosaccharides, glucose and fructose. This hydrolysis can occur either through boiling a sugar solution with an acid process or through an enzymatic reaction, often utilizing the enzyme invertase.

The reason this process is significant is because invert sugar is sweeter than regular sugar and is more soluble, making it beneficial in various food applications, such as in candy-making and improving the texture of baked goods. This increased sweetness and solubility can improve the overall quality and shelf-life of food products.

The other processes listed do not lead to the formation of invert sugar. For example, fermenting a sugar solution typically results in the production of alcohol and carbon dioxide, rather than the conversion of sugar into its invert form. Adding protein to sugar does not have a direct impact on the sugar's structure and would not create invert sugar either. Lastly, heating fat with sugar does not involve hydrolysis and does not produce invert sugar, as it involves different chemical reactions and processes.