Invert syrup (Інвертний сироп) is a GOST recipe for a syrup produced by the acid hydrolysis of sucrose into its two component reducing sugars — glucose and fructose. Invert syrup is sweeter than regular sugar syrup, more hygroscopic, and resists crystallization — making it valuable in cookie, gingerbread, and confectionery production.
Recipe per 10 kg
- Granulated sugar (TS 99.85%) — 6.740 kg
- Water — 2.630 kg
- Citric acid (TS 91.2%) — 0.038 kg
- Sodium bicarbonate — 0.017 kg (for neutralization at end)
Technological map
Sugar is dissolved in water and heated to 70–80 °C. Citric acid is added to initiate the inversion (hydrolysis) reaction — breaking sucrose molecules into glucose and fructose. The syrup is held at this temperature for 30–40 minutes with occasional stirring until the target inversion level is reached (typically 50–70% of the sucrose is inverted). The reaction is stopped by adding a small amount of sodium bicarbonate to neutralize the acid.
Final total solids: 78–80%. The degree of inversion can be measured with a polarimeter or by the Fehling method for reducing sugars. Higher inversion levels produce sweeter, more hygroscopic syrup but can also develop off-colors from excessive heating. Invert syrup improves crust color in baked goods through enhanced Maillard browning and helps cookies and gingerbread retain moisture during storage.