Invert Sugar is the result of inversion (hydrolysis) of sucrose, that is, the splitting of sucrose molecules into their dextrose and fructose components. The degree of inversion can range from slight to great, depending upon the amount of heat, acid or enzyme applied. “Medium Invert” means half of the sucrose molecules present have been split into their fructose/dextrose components, and the remaining half is undisturbed sucrose molecules. “Total Invert” means all of the sucrose molecules have been split into their fructose and dextrose components, with consequently no sucrose remaining. Both medium and total invert syrups are commercially available.
5 gal. Pail, 55 gal. Drum, 275 gal. Tote, 48,000 lb. Truck.