Ta dette med en klype salt (eller syre?). Kilden er wikipedia... :jaha:
Inverting sugar
Inverted sugar syrup can be easily made by adding roughly one gram of citric acid or ascorbic acid per kilogram of sugar. Cream of tartar (one gram per kilogram) or fresh lemon juice (10 millilitres per kilogram) may also be used.
The mixture is boiled for 20 minutes, and will convert enough of the sucrose to effectively prevent crystallization, without giving a noticeably sour taste. Invert sugar syrup may also be produced without the use of acids or enzymes by thermal means alone: two parts granulated sucrose and one part water simmered for five to seven minutes will convert a modest portion to invert sugar.
All inverted sugar syrups are created from hydrolysing sucrose to glucose (dextrose) and fructose by heating a sucrose solution, then relying on time alone, with the catalytic properties of an acid or enzymes used to speed the reaction. Commercially prepared acid catalysed solutions are neutralised when the desired level of inversion is reached.
All constituent sugars (sucrose, glucose and fructose) support fermentation, so invert sugar solutions may be fermented as readily as sucrose solutions.
Candi sugar is a Belgian sugar commonly used in brewing, especially in stronger, Belgian beers such as dubbel and tripel. Chemically, it is an invert sugar: one that has been converted from sucrose to a mixture of fructose and glucose by heating with water and some acid (usually citric acid). It is used to boost the alcohol content without adding extra body to the beer, and without forcing the yeast to produce invertase.
Also used as a priming sugar, to aid in bottle-conditioning and carbonation, with the same benefits as listed above.
