Evaluation of Physical and Quality Properties of Invert Syrup from Sucrose Solution

مجله پژوهشهای علوم و صنایع غذایی ایران

Article 5, Volume 6, Issue 2 - Serial Number 12, July 2010   

Document Type: Research Article

DOI: 10.22067/ifstrj.v6i2.7818

Authors

Mohammad Elahi^{* 1}; Seyed Mohammad Ali Razavi²; Zohreh Baratian³; Parnian Pezeshki⁴

¹Food Science and Technology Engineering

²Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

³Ferdowsi University of Mashhad

⁴Ferdowsi university of Mashhad

Abstract

Invert sugar is the result of sucrose of hydrolysis of sucrose by acid or enzyme, that is, the splitting of sucrose molecules into their glucose and fructose components.Invert sugar is used in different industries such as; food industry, soft drinks and Pharmaceutical, due to its special characteristics such as; sweetness level, moisture ability’s property, crystallization level and special taste and flavor.The level of inversion sucrose into glucose and fructose during hydrolysis, is effected time, temperature and pH that amount of produced glucose and fructose and as well as residual sucrose, is shown physical properties of sugar solution and quality of final inverted syrup. Experimental assay of hydrolyzed sucrose level along with variable methods such as enzymatic methods, HPAEC, HPLC, need long time for testing and high cost. This paper is applied in two fields, first, usage of variation in physical properties of industrial sucrose solution during inversion process such as physical properties of solution optical action and viscosity for fast determination inversion grade level in duration industrial process. Another field is survey of achieved invert sugar quality control with respect to temperature and time of inversion process to producing this by-product industrially in Iran. Results of this article are indicated amount of residual sucrose purity grade is decrease by inversion time in constant temperature that it measured with polarimetry method for determination inversion level. As result of inversion process, amount of viscosity of solution ratio to industrial sucrose solution had lower differences after initial severe loss. Quality of liquid sugar and produced inverted syrup applied viewpoint color, amount of final invert sugar, microbial characteristics and hydroxyl methyl furfural (HMP) with respect to time (1,2 and 3 hours) and inversion temperature (60,70 and 80 ºC ), had been shown desirable quality of this product was in 60 and 70 ºC .

Keywords: Inversion of sucrose, Inverted liquid sugar, Inverted syrup, Viscosity of inverted syrup