Inverted sugar syrup
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Inverted sugar syrup is sucrose-based syrup treated with the enzyme invertase, and/or an acid, which splits each sucrose molecule into one glucose and one fructose molecule, giving a more rounded sweetness and preventing crystallization. This property is valued especially by bakers, who call the products trimoline. Inversion can be partial as in products like Golden syrup or complete (100% conversion to glucose and fructose) depending on the functional properties required.
It is marketed under various names, including Golden Syrup (Tate & Lyle). The inversion process is also used in fondant fills for chocolates. The enzyme is added but the filling is enrobed with chocolate before inversion has taken place while still very viscous. The filling then becomes less viscous with time.
Partially inverted sugar syrup can be home-made without the use of enzymes. When making a simple sugar syrup, add about one gram of organic acid, such as citric acid or ascorbic acid, per kilogram of sugar. Cream of tartar or fresh lemon juice can also be used instead. Boiling time needs to be extended to about 20 minutes. This preparation will hydrolyse enough of the sucrose to effectively prevent crystallization, without giving a noticeably sour taste.
The process of making jam automatically produces invert sugar by combining the sugar with the acid in the fruit.