Invert syrup is different from maltose. In the making of pastries, part of the maltose can be used instead of invert syrup.

Maltose is a chemical term and belongs to the disaccharide (disaccharide) class. It is white needle crystal. Common maltose does not crystallize, and due to the addition of sucrose during cooking, the white maltose turns golden yellow, increasing its color and aroma.

Invert syrup is when sugar and water are mixed, heated and boiled, the water will slowly evaporate, and the concentration of the sugar water will become higher and higher. When the concentration of sugar water reaches a certain level, the sugar will crystallize out after cooling.

In order to prevent this phenomenon from happening, when boiling sugar water, add some acidic substances (citric acid, tartarine), and part of the sugar will be decomposed by the acid into simple sugars that are not easy to crystallize. This process is called the conversion of sugar.