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Some Observations on the Acid Inversion of Sucrose

Florida Agricultural Experiment Station, Gainesville

ABSTRACT

When sugar rationing went into effect early in 1942, the dairy manufacturing industry, particularly ice cream manufacturers, became concerned about supplies of sweetening materials. Among other ingredients which evoked the interest of ice cream manufacturers, invert sugar sirup received considerable attention. During the ensuing two-year period there appeared in technical and semi-technical literature a great deal of controversial discussion concerning the relative sweetness of invert sugar sirup. Very few of these discussions were based upon experimental data.

Of all the probable factors related to sweetness of invert sirup, apparently no consideration has been given to variations in the composition of the sirup resulting when the inversion process is not carefully controlled. It has been tacitly assumed that the sucrose is always completely hydrolyzed during inversion, and that the resulting "invert" sugar is always composed of exactly equal quantities of dextrose and levulose (as theoretically it should be).

It was thought that a systematic study of some of the factors affecting the inversion of sucrose might aid in resolving some of the confusion concerning the sweetness of invert sugar.