Physical properties: white crystal, soluble in water, sweet (not as good as sucrose). (Isomerization of Sucrose)
Chemical properties: (1) Reducible: It can react with silver mirror and is a reducing sugar. (2) Hydrolysis reaction: the product is 2 molecules of glucose.
Sugar is prepared by adding water and acid, boiling for a certain period of time and cooling to a suitable temperature. This syrup can be preserved for a long time without crystallization, and is mostly used to replace sugar in China moon cake skin, Shaqima and various products. Inverted syrup is rich in sugar and is an essential raw material for cakes. Therefore, there is a difference between the two, but in the production of cakes, some maltose can be used instead of invert syrup, which can increase water absorption and moisture retention, and also have certain antioxidant effect.
The special syrup for cakes produced by xinyi city Henghui Starch Sugar Co., Ltd. is composed of various sugars, which has good hygroscopicity and moisture retention, is a good source of sweetness for bread and cakes, and plays a good role in providing the color and fragrance of products and improving the organizational structure of products. It has incomparable advantages and functions in replacing sugar.
From a chemical point of view, maltose (or maltose) is a chemical term and belongs to disaccharide. It is a white needle-like crystal. However, the common maltose is not crystallized, and because sucrose is added during cooking, the white maltose turns golden yellow, which increases its color and fragrance. Sugar is prepared by adding water and acid, boiling for a certain period of time and cooling to a suitable temperature. This syrup can be preserved for a long time without crystallization, and is mostly used to replace sugar in China moon cake skin, Shaqima and various products. Inverted syrup is rich in sugar and is an essential raw material for cakes.