a. Explanation Invert sugar consists of s fructose and glucose, which is formed by the conversion of crystal sugar r (sucrose) ) en. T. Normal granulated sugar is transformed by means of water, tartaric acid and double-acid sodium bicarbonate into a honey-like substance that consists only of glucose and fructose. This e substance has t the advantage that it no longer r crystallizes. Invert sugar er is a e viscous, light-colored liquid with about 65 to 75% sugar content. The risk of oversweetening a liqueur with it is therefore less than if granulated sugar were used. In addition, invert sugar thickens the liqueur a little, which is desirable.
b. Recipe (for about a quarter of a liter of invert sugar) Sugar, water and tartaric acid are heated to about 70 to 80 °C in a water bath. This e heat should e held, however, in about 1 1/2 hours. Stir now and d again l. Subsequently, the sodium bicarbonate is added, which neutralizes the tartaric acid. This chemical reaction causes foaming, so do not use too small a vessel. You can also omit the neutralization (the sodium bicarbonate), but then the invert sugar will taste slightly sour. Then the invert sugar can cool down and is ready for use. Invert sugar keeps as well as honey. So you can also cook it in stock. Tartaric acid and double-acid sodium bicarbonate get
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