Sugar inversion. simple recipes

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FACTORY TECHNOLOGIES AT HOME - SIMPLE RECIPES
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Sugar inversion. Simple recipes and tips

Factory technologies - simple recipes

Directory / Factory technology at home - simple recipes

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In the manufacture of artificial honey, the most important point is the creation of such conditions under which the splitting of beet sugar into fruit and grape sugar would occur, i.e., the formation invert sugar.

The inversion of beet or cane sugar occurs in heat in the presence of dilute acids. The acid, in the presence of which, as we have said, the inversion of sugar takes place, does not directly participate in the reaction. When inverted, the acid acts only as a contact substance; giving direction to the whole chemical process by its mere presence, it itself remains unchanged. After the inversion, the acid is neutralized, since it should not be in the final product. The inversion process, as can be seen from the same formula, binds a certain amount of water, as a result of which the total amount of inverted sugar will be slightly larger than beet sugar (from 95 parts by weight of beet, 100 parts by weight of dry invert sugar are obtained).

Upon receipt of inverted sugar, a certain amount (not more than 10%) of beet sugar should be inserted unchanged. This corresponds to the natural composition of bee honey and plays a certain role in obtaining the right honey consistency. So, for example, experience has shown that if the inversion process is brought to a state where 5 or 3% of beet sugar remains free, then the honey turns out to be too thick, it will crumble and will not give the appearance that natural bee honey has. If you leave 20-30% of beet sugar unchanged, then the mass will turn out to be liquid.

To obtain the correct consistency and corresponding to natural honey, it is necessary to leave in the mass about 10% of cane sugar, from 20 to 23% of water, an insignificant amount of various random impurities so that the rest of the amount (70-7%) falls to the share of inverted Sahara.

Any acid can be used for inverting, but absolutely pure, absolutely free from arsenic and other toxic impurities. In this case, formic, lactic, tartaric, citric, phosphoric, hydrochloric and sulfuric acids are used. After inversion, the acid is neutralized with sodium carbonate (soda) or calcium carbonate (pure chalk).

If lactic, tartaric or citric acid is used, then either partial neutralization is performed, or it is completely dispensed with, since a small admixture of free acid (especially lactic) gives artificial honey a pleasant taste. In this regard, it is recommended, in the case of inversion with sulfuric or hydrochloric acid, after neutralizing the acid, add an additional 1 g of lactic or 1 g of tartaric acid for each kilogram of artificial honey.

Neutralization itself does not have any effect on the properties of honey, nor on its quality, nor on the appearance of its consistency, and therefore is completely indifferent - when and in what way (partially, or completely, but with the subsequent addition of a certain amount of the above acids ) is neutralized.

Which acid is used for inverting is practically indifferent, however, it must be borne in mind that with small amounts of acid, a longer heating is required, which slightly increases fuel consumption. In addition, heating produced on an open fire, due to overheating of the mass, can cause the formation of caramel (sugar cooler) in such an amount that it can completely spoil both the color and consistency of honey. Caramel is especially often obtained if inverted with sulfuric or hydrochloric acid.

By itself, caramel in no way harms artificial honey, especially since caramel is added to artificial honey in a small amount to color it. However, if caramel is obtained during the inversion process, then this, in most cases, is a sign of overheating of the mass, giving a candy flavor and affecting the quality of the surrogate. An increased water content promotes inversion, but it requires additional evaporation, which can be achieved by constantly stirring the mass during heating.

The amount of acid required for inversion varies for individual types. Bere and Ereke experimentally established that using 0,5 g of formic acid (50%) per 50 g of sugar diluted in water, heated to 82 ° C for two hours, produces a mass for artificial honey containing 78% invert sugar, 6 % unchanged cane sugar and 16% water.

Using double the amount (1 g) of formic acid of the same strength, they obtained, under equal other conditions: 80% invert sugar, about 4% unchanged cane sugar and 16% water. In both cases, they received too thick, strong mass.

Using 0,2% hydrochloric acid (sp. 1,124) of the amount of sugar, the named authors obtained, after two hours of heating at 80 °C, a mass for artificial honey containing 79,3% invert sugar and 1,7% cane sugar with 19% water. When using half the amount of hydrochloric acid and heating for one hour to 80 ° C, the following were obtained: 77,4% invert sugar and 5,6% cane sugar with 17% water. Again, in both cases the product quickly became very strong.

Author: Korolev V.A.

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