Welcome to Hoora Sarzamin Araz Official Website!

Acid inversion

Acid inversion

Acidic inversion in drinks with acidic pH is sugar invert, a sweetener that is created by breaking the bond between glucose and fructose units in the structure of sucrose (sugar). This bond is broken by acidic or enzymatic methods. Acidic inversion of sucrose (sugar) increases with increasing temperature and decreasing pH. Carbonated drinks like cola have acidic pH (pH=3.5).
Therefore, during their storage period and before consumption by the customer, acid inversion occurs and despite the use of sugar in the formulation, the consumer uses a sweetener that is structurally very similar to 55% fructose corn syrup. It consists of glucose and fructose monosaccharides. Chromatogram of a drink sweetened with sucrose Chromatogram of a drink sweetened with sucrose 2 months after production (due to acid inversion, a large part of sucrose has been converted into glucose and fructose units.) This article is quoted from the following source: 1. Schorin, M. D., 2005, High fructose corn syrups, part 1: composition, consumption and metabolism. Nutr Today, 40, 248–52.

Post a comment

Your email address will not be published.