Converted Sugar

Converted Sugar is an equal amount of glucose and fructose melted in water, by heating, and then add sucrase enzyme enzima/converted glycoside hydrolase Invertasis, fructic acid and other acidic substances as a catalyst Cataliza to accelerate the hydrolysis reaction, and finally get the product is the converted sugar. That is, let the connection between glucose and fructose broken to get an equal mass of monosaccharide molecules.

For example, 40g glucose + 40g fructose + 20 water. It is only now possible to meet converted sugar for sale on the shelves, for example, in supermarkets it is possible, and also in specialized baking supply stores.

The role of invert sugar

Compared with sucrose, which is why it has a special place in baking

First, it is a lower condensation point, more resistant to low temperatures

Then, it is more hydrophilic, so that the finished product is more absorbent

Additionally, it maintains the humidity of the finished product for a longer period of time, such as the tart crust of the cookie does not collapse and softly break

And finally, it avoids and delays the crystallization of the sugar. Lastly: to avoid and delay sugar crystallization and to make the liquid mixture smoother

Application of Converted Sugar

This technique is used in baking, where modern flavors that are sweet and sour are dominant. For example, candy making, fudge, jams and fruit juices all use sugar turning skills, such as adding citric acid Acido Citrico, tartaric acid Acido Tartarico and other acidic substances are also used to make a small portion of the glucose in the sugar conversion reaction to produce a small amount of converted sugar.

Sorbetes, Granizados and Helado ice creams are also made with invert sugar to lower the temperature at which the sugar crystallizes. The various special skills of converted sugar are fully utilized.

Sorbete is fat-free, without the addition of egg yolks, and is more liquid, with a coarser texture.

Granizados are small crushed ice added to different flavored syrups

Substitution of Converted Sugar

If it's really hard to find a high grade of converted sugar try substituting Golden Syrup, which is darker due to the fact that the most basic sugar makes cane sugar. Or honey would work...

Making of Converted Sugar

In industrial development, sucrose is mixed with acids such as sulphuric acid el Acido Sulfurico or hydrochloric acid Clorhidrico and heated to 80 degrees. At the end of the reaction, the acids are neutralized, leaving a residue containing salt, baking soda/sodium bicarbonate. This is then removed industrially, a step that is difficult to accomplish at home.

When it comes to homemade converted sugar, it's not impossible. Just not recommended unless you are a very masochistic un exceso de Maoquismo, plus sulfuric acid isn't really good to buy. So it will be replaced with other simple, non-dangerous acids like citric acid. The speed of the reaction is based on temperature and pH, the more acidic the faster the reaction. It's not a simple control or operation.

For example, 1000g of sucrose we add acid and water to make a pH of 3, and after several hours at 80 degrees carried out half of the conversion of glucose and fructose, then the next thing that will stop the reaction from proceeding. Half of the mass needs to be removed to carry out the reaction. In other words, 500 g of the mixture will be taken out and the next 250 g will be converted, and so on for another 2-4 hours. In order to obtain 99.9% pure converted sugar we need 97 hours at a temperature of 80 degrees Celsius.

Honey

Obviously we are not accustomed to classify honey as a syrup, because it is extremely sweet. This is all down to the high levels of fructose and glucose contained in it. After thousands of years of production, honey became the only processed hot cooked sweetener.

Nearly 1,600 different species of bees Las Obejas. The nectar collected by the honey is then different kinds of plants EL Nector, a liquid containing sugar, amino acids Aminoacidos and minerals. The nectar extract it contains, as well as the type of sugar, varies depending on two factors: most of all, the race of the plant from which the nectar is collected, and then the environmental conditions. The general idea is that the amount of sugar contained in honey can vary between 7-70%. The flavor of honey is related to the species of plant from which the nectar is taken.

The process of honey production by bees

The nectar is sucked up to 25mg from the plant, and is stored in a special depository in the esophagus El Esago, 'the equivalent of another stomach', un Especie de Deposito. The temperature of the body activates some of the enzymes to start functioning Converts sucrose and oligosaccharides into glucose and fructose. When they return to the hive La Colmena, it takes about 15-20mins for the nectar to be spat out to the other bees and recycled Lo Regurgita y Lo Absorbe,? Repeat this many times as before to finally form the small sugar droplets of the hexagonal hive La Celda Hexagonal. The hive is kept at a temperature of 30-35 degrees to ensure that the enzymes continue to work to convert the sucrose, while at the same time a lot of water evaporates. There is also air circulation from the bees' wings. This conversion process usually takes 1-3 days, when the hive is full and covered with Beeswax La Cera. At the end of the transformation, a viscous, dense sugar water (82%) is obtained, while the other small quantities are the components that make up the honey's characteristic color and smell. Sucrose is present at this point at a very low level of about 1%, while the most prominent is fructose at 38%, followed by glucose at 30%, and other oligosaccharides such as La Maltosa; La Isomaltosa; la Maltulosa. The characteristic flavor of honey is due to the acids contained in it, which are acidic at pH 4, and glucose oxidizes to become the gluconic acid Acido Gluconico, along with other acids, is what gives honey its characteristic flavor and character. Therefore it can also be used as a leavening aid like adding a little salt to dough.

Storage of honey

The high concentration of sugar is what makes honey so hostile to bacteria. So relatively speaking, the honey in the recipe also has the ability to help store the dessert. And of course there is no 100%, possible presence of Mohos; Levanduras; Polenes; y Esporas como La Botulinica botulism. So don't mind giving it to small children under a year old.

Applications of honey

The solubility of the various sugars is reduced in honey concentrates, but the overall solubility in combined in honey is increased. However, it will decrease the longer the glucose. Because glucose begins to crystallize, heat will be used to melt it. In addition its composition is very similar to that of converted sugar; for example, firstly, the Meladic reaction of glucose and fructose action colors the finished product to a caramel color; secondly, the sweetness is higher than that of sucrose; and thirdly, the water locking properties are good. Honey becomes a good substitute for converted sugar.

Agave syrup

Originally from Mexico, the fructose polymer Polimero Compuesto de Fructosa - Inulina La Inulina (natural polysaccharides, plant extracts, soluble fibers, prebiotics, used by bacteria in the intestines as food) is squeezed from the heart of a variety of agave plants. The starch form is not fully absorbed by the body, is not broken down in the bloodstream, is not bound to proteins, and is eliminated by glomerular filtration and therefore serves as a test of kidney function). Sugar juice after heating enzyme action to destroy the structure of inulin into fructose, which is the main sugar type of agave syrup, because fructose makes the highest sweetness of monosaccharides, so the syrup is sweeter than sucrose. The concentration of fructose in it is between 70-90%.

Maltose syrup

Take starch as raw material, liquefaction, saccharification, decolorization and filtration, refined and concentrated, with maltose as the main ingredient. Starch can be obtained from the germ of ancient animals, such as corn, wheat, and barley, and can be extracted. It is also an important participant in the production of beer. Maltose has its own flavor and is very similar to glucose. Starch-sweetened barley malt contains an enzyme which, when mixed with flour, produces more fermentable sugars to aid fermentation; unsweetened barley malt breaks down the glucose chains at high temperatures and by the action of the enzyme. (Glucose, maltose, malt oligosaccharides ... :? /news/534.html?)

Maple syrup

Originally from Canada, the lymph extracted from maple trees (clear liquid odorless, containing 2-5% sucrose) is available as maple sugar, black maple sugar and red maple sugar. The extracted juice is heated to evaporate the water, and a Melad reaction produces many characteristic substances and flavors, where sucrose is separated into glucose and fructose. The high price of maple syrup is also due to the fact that, according to legal requirements, the sugar content in maple syrup must not exceed 66%, and 1Kg of maple syrup needs to contain 15-30% of phytolymph.