Which sugar is formed by the hydrolysis of sucrose?

The formation of invert sugar occurs through the hydrolysis of sucrose, a disaccharide composed of glucose and fructose. When sucrose undergoes hydrolysis, it is broken down into its constituent monosaccharides, glucose and fructose, which together are known as invert sugar. This process can be facilitated by the addition of water and the presence of an acid or an enzyme like invertase.

Invert sugar is significant in food science and nutrition because it is sweeter than sucrose and has different physical properties, which can affect the texture and shelf-life of products. It is commonly used in various confectionery products and beverages.

In contrast, the other choices represent different substances: galactose is a monosaccharide that does not derive from sucrose; xylitol is a sugar alcohol not related to sucrose hydrolysis; and maltose is a disaccharide formed from the hydrolysis of starch, not sucrose. Each of these substances has its own distinct structure and formation process, separate from invert sugar produced from sucrose.