Work out sugar inversion rate instantly with clear inputs, formula shown and shareable results.
Hydrolysing sucrose adds a molecule of water, so 342 grams of sucrose yields 360 grams of invert sugar — a mass gain of 5.26%. Inversion is acid and heat catalysed, accelerating roughly tenfold for each pH unit lower and doubling every 10-15 degrees, which is why boiled acidic syrups invert rapidly.
Invert sugar mass
Invert sugar = sucrose inverted x 360/342 = x 1.0526
Rate dependence
Rate increases with hydrogen ion concentration and with temperature
It resists crystallisation, holds moisture and tastes sweeter than sucrose, which is why it is used in soft-centre confectionery, fondant and syrups. Uncontrolled inversion, however, causes stickiness and colour development.
Raising pH towards neutral and cooling. Buffering the syrup with citrate or holding pH above about 5 makes inversion negligible at storage temperatures.