What type of sugar is commonly referred to as invert sugar?

Invert sugar is commonly known as a mixture of fructose and glucose. It is created through the hydrolysis of sucrose, which is a disaccharide made up of one glucose molecule and one fructose molecule. When sucrose is inverted, it breaks down into these two monosaccharides, resulting in a sweeter sugar with different functional properties compared to regular sucrose.

Invert sugar has a finer texture and retains moisture better than sucrose, making it a popular choice in various food applications such as candy, baked goods, and beverages. The presence of fructose contributes to its higher sweetness level, which is why it's often used in formulations where sweetness and moisture retention are desired.

This process of inversion is significant in the food industry, as it affects not only flavor and sweetness but also the physical properties of sugar in different recipes. Understanding invert sugar is critical for those studying food science and nutrition, as it highlights the versatility of sugars and their impacts on food products.