Sugar Inversion Rate Calculator

Work out sugar inversion rate instantly with clear inputs, formula shown and shareable results.

About Sugar Inversion Rate Calculator

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.

Formulas

Invert sugar mass

Invert sugar = sucrose inverted x 360/342 = x 1.0526

Rate dependence

Rate increases with hydrogen ion concentration and with temperature

Worked example

With the default values below, Sugar Inversion Rate Calculator returns Invert Sugar Produced of 631.560. Change any input above and every figure here is recalculated in your browser.

Inputs used

Sucrose Chargedminimum 0 g: 1,000 g
Extent Of Inversionaccepts 0–100 %: 60 %
Process Temperatureminimum 0 degrees C: 80 degrees C
Solution pHaccepts 0.1–10: 3.5

Results

Invert Sugar Produced: 631.560
Sucrose Consumed: 600.000
Sucrose Remaining: 400.000
Relative Inversion Rate Index: 0.01237124

Step by step

1Values used
2Invert sugar mass
3Rate dependence
4Invert Sugar Produced= 631.560
5Sucrose Consumed= 600.000
6Sucrose Remaining= 400.000
7Relative Inversion Rate Index= 0.01237124

Assumptions and limits

The result is derived only from the 4 inputs listed above. Anything not among them is not part of the calculation.
In particular, this calculator does not take inflation, tax or compounding frequency into account.
Figures are rounded for display to 8 decimal places, so totals built from several rounded parts can differ slightly from the unrounded arithmetic.

How these calculators are built and tested is described on the Methodology page. If a figure looks wrong, please report it.

Frequently Asked Questions

Why is invert sugar wanted?

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.

What stops inversion?

Raising pH towards neutral and cooling. Buffering the syrup with citrate or holding pH above about 5 makes inversion negligible at storage temperatures.