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Inversion is the term that we use to describe the hydrolysis of sugar (sucrose), a disaccharide, into its component monosaccharides, dextrose and fructose. This can occur in a variety of ways that may or may not be beneficial to the candy product.
Inversion of sucrose can be caused by heating in cooking, by acid conditions, or by a combination of these. In some cases, we may deliberately invert sugar by means of the enzyme invertase.
When sucrose is inverted, it changes from being a dry crystalline ingredient to a syrupy form that is very hygroscopic. Being hygroscopic, invert sugar will readily absorb moisture from the atmosphere, given the opportunity. It is the fructose component that is hygroscopic.
Inversion by heating
Many candies are boiled as part of the production process. Boiling temperatures in the range 225oF to 300oF are high enough to cause significant inversion. Products such as hard candies, brittles and caramel are hygroscopic, and so it is important to...