Tag: Inversion

Sucrose, or common table sugar, rotates polarized light in one direction, but a simple chemical process completely reverses this effect. This fascinating phenomenon is why the hydrolysis product of sucrose is known as 'invert sugar'.

Over 160 million metric tons of sucrose are produced globally every year, but what happens to sucrose during hydrolysis is critical for its use in food, industry, and biological processes. This process breaks the disaccharide down into its sweeter, more versatile components: glucose and fructose.

According to the World Health Organization (WHO), limiting free sugar intake is a core part of a healthy diet. But when you mix acidic lime juice with sugar, something interesting happens chemically and biologically. This process, and its impact on the body, provides surprising insight into how you can manage dietary sugar.