When a sucrose solution is heated with an acid, some of the sucrose breaks down into equal parts of two simple sugars, dextrose and levulose. A mixture of equal parts of dextrose and levulose is called invert sugar. It is about 30% sweeter than regular sucrose.
Invert sugar has two properties that make it interesting to the baker.First, it holds moisture especially well and, therefore, helps keep cakes fresh and moist. Second, it resists crystallization. Thus, it promotes smoothness in candies, icings, and syrups.This is why an acid such as cream of tartar is often added to sugar syrups.The acid inverts some of the sugar when it is boiled,thus preventing graininess in the candy or icing.
Invert sugar is produced commercially. It is also present in honey.
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