Invert Sugar Research Articles

Manufacturing, properties and selected applications of invert sugar syrups

Invert sugar syrups are mixtures of equal parts glucose and fructose, which are produced by hydrolysis of sucrose. They are characterised by a neutral sweet taste and do not lead to foam or floc formation in applications. Invert sugar syrups are microbiologically more stable than sucrose solutions due to their reduced water activity and the increased osmotic pressure. They are water-clear, odourless and allow easy and safe processing. These are used, for example, in the beverage, confectionery, tobacco and animal feed industries. In Germany alone, more than 10,000 t of invert sugar syrup are used annually for winter feeding of honeybees. The production takes place in batch or continuously running processes on the scale of the tonnes using homogeneous, heterogeneous acid or even enzymatic catalysis, whereby the molecular incorporation of water increases the amount of sugar, i.e., a mass increase of about 5% takes place. Many invert sugar syrup products can be produced, depending on the degree of inversion. One very important invert sugar syrup product in Germany in terms of quantity has a dry substance of 72.7% and an inversion degree of 66%.

Formulation and evaluation of herbal syrup of Indian mulberry (Noni)

is a fruit-bearing tree in the coffee belonging to the family, Rubiaceae. Its native range extends through Southeast Asia and Australasia, and become spread through the Pacific by Polynesian sailors. The species is now cultivated all through the tropics and widely naturalized. Among a few one hundred names for the fruit throughout special areas different areas are the more common English names are morinda, Indian mulberry, noni, beach mulberry, and cheese fruit. Indian Mulberry has various pharmacological properties such as anticancer, antidiabetic, antistress, antioxidant, anxiolytic, immunomodulatory, cholesterol lowering, lipid lowering, nephroprotective, hepatoprotective and anti-cancer plant which help in maintaining body strength and curing cancer causing germ cells by eradicating them. The syrup is most used and a popular dosage form. It has many applications and many of the treatments are based on the usage of syrup for patients’ compliance at every age. The herbal syrup was formulated using extract of Indian Mulberry or Noni as the main ingredient along with invert sugar base. Indian Mulberry or Noni has been used in the treatment of cancer because of many stresses condition and other oxidative reaction in body the free radical is generated by using these, syrup the condition is overcome. Formulation at laboratory scale was done of herbal syrup and evaluated for number of parameters such as PH, viscosity, density, stability testing during evaluation formulation found to be stable and ready formulas viz. F1, F2, F3 and F4 were prepared with variation in the amount of ingredients such as alcohol, sugar and a final amount of syrup. All formulations were prepared according to parameters such as density, specific gravity, pH, organoleptic properties. Results show that Herbal Syrup Formula 4 (F4) is more stable than other forms.

Invert Syrup, Feminist Snap: Anzac Biscuits and Feminist Resistance to Imperial Logics

Baked for Anzac Day in April but eaten all year, Anzac biscuits memorialize the Australian and New Zealand Army Corps (ANZAC) participation in the Gallipoli Campaign during World War I. The chemical and culinary capacities of one of the biscuit’s key ingredients, golden syrup, offer strategies for figuring snaps, breaks, and refusals. Golden syrup catalyzes a feminist digestion of a food often perceived as culturally conservative or nationalistic. Sara Ahmed describes “feminist snap” as a moment of fury that confronts and changes history. Snap can additionally refer to crispy batter-based desserts that often call for golden syrup. Classified as an “invert syrup,” golden syrup was formulated from sugar refining waste products that were fed to pigs before being adapted for human consumption. “Invert” refers to the assessment of syrups using a beam of light, which inverts its angle of rotation as fructose and glucose separate. Reading the chemistry of inverting sugar alongside the feminist-led “anti-Anzac” day movement of the 1980s, this paper proposes that edible everyday militarisms might be snapped, inverted, spun, and reshaped. Anzac biscuits bring domestic everyday militarisms into Australian and Aotearoa New Zealand kitchens.

Investigation of microwave assisted synthesis of Schiff Base derived Metal-Chelates by liquid invert sugar containing D-Glucose

The ethanol-soluble (6E,6'E)-6,6'-(1,2-phenylenebis(azan-1-yl-1-ylidene))dihexane-1,2,3,4,5-pentaol (LISPDA) and (E)-6-(2-hydroxyphenylimino)hexane-1,2,3,4,5-pentaol (LISAP) were investigated in this study. Condensation of 1,2-phenylenediamine and 2-aminophenol with 2,3,4,5,6-pentahydroxyhexanal (GL) in the presence of weak acid as a catalyst under mono-mode microwave heating yielded the glucose-Schiff base product. A one-pot microwave-assisted reaction in a short reaction time was required to complete the imine condensation reaction with 90% yield and no byproducts. The molecular structures of these were discovered to be in an extended conformation, with the aromatic moiety coplanar with that of the imine bond and the imine bond exhibiting trans-geometry. Schiff base metal complexes were successfully synthesized by combining 1,2-phenylenediamine and 2-aminophenol with D-glucose and Co(II), Ni(II), and Cu(II). Elemental analysis, magnetic susceptibility, thermal analysis, and electronic and infrared spectral studies were used to determine the structural assessment of ML2 complexes.

Production, Kinetic/Thermodynamic Study, and Evaluation of the Influence of Static Magnetic Field on Kinetic Parameters of β-Fructofuranosidase from Aspergillus tamarii Kita UCP 1279 Produced by Solid-State Fermentation.

β-fructofuranosidases (FFases) are enzymes involved in sucrose hydrolysis and can be used in the production of invert sugar and fructo-oligosaccharides (FOS). This last is an important prebiotic extensively used in the food industry. In the present study, the FFase production by Aspergillus tamarii Kita UCP 1279 was assessed by solid-state fermentation using a mixture of wheat and soy brans as substrate. The FFase presents optimum pH and temperature at 5.0-7.0 and 60 °C, respectively. According to the kinetic/thermodynamic study, the FFase was relatively stable at 50 °C, a temperature frequently used in industrial FOS synthesis, using sucrose as substrate, evidenced by the parameters half-life (115.52 min) and D-value (383.76 min) and confirmed by thermodynamic parameters evaluated. The influence of static magnetic field with a 1450 G magnetic flux density presented a positive impact on FFase kinetic parameters evidenced by an increase of affinity of enzyme by substrate after exposition, observed by a decrease of 149.70 to 81.73 mM on Km. The results obtained indicate that FFases present suitable characteristics for further use in food industry applications. Moreover, the positive influence of a magnetic field is an indicator for further developments of bioprocesses with the presence of a magnetic field.

Utilization of Intravenously Injected FRUCTOSE and INVERT SUGAR in NORMAL HUMAN SUBJECTS

Utilization of Intravenously Injected FRUCTOSE and INVERT SUGAR in NORMAL HUMAN SUBJECTS

Sugary solutions

Sugary solutions

Safety evaluation of the food enzyme β-fructofuranosidase from the non-genetically modified Saccharomyces cerevisiae strain INV.

The food enzyme β-fructofuranosidase (β-d-fructofuranoside fructohydrolase; EC 3.2.1.26) is produced with the non-genetically modified Saccharomyces cerevisiae strain INV by DSM Food Specialties B.V. It is intended to be used in four food manufacturing processes: manufacture of specialty carbohydrates (invert sugar syrups), baking processes, production of sucrose-based fermented beverages and confectionary processes. The dietary exposure to the food enzyme-total organic solids (TOS) was estimated to be up to 2.51mg TOS/kg body weight (bw) per day in European populations. Toxicological studies were not considered necessary, given the qualified presumption of safety status of the production strain and the nature of the manufacturing process. A search for the similarity of the amino acid sequence of the food enzyme to known allergens was made and one match with a tomato allergen was found. The Panel considered that, under the intended conditions of use, the risk of allergic reactions upon dietary exposure to this food enzyme, particularly in individuals sensitised to tomato, cannot be excluded. However, the likelihood of allergic reactions to the β-fructofuranosidase from S. cerevisiae strain INV is expected not to exceed the likelihood of allergic reactions to tomato. As the prevalence of allergic reactions to tomato is low, also the likelihood of such reaction to occur to the food enzyme is low. Based on the data provided, the Panel concluded that this food enzyme does not give rise to safety concerns, under the intended conditions of use.

Condition and Honey Productivity of Honeybee Colonies Depending on Type of Supplemental Feed for Overwintering.

Harvested honey is usually replaced by an alternative sugar to overwinter honeybee colonies. Supplementation of winter stores with beet or cane sucrose is safe for colonies and does not cause winter mortality. Despite this, there are hypotheses that supplementation of inverted sugars has the potential to give better results in overwintering, spring growth, and honey production of the colonies, because bees are consuming already cleaved feed. Therefore, we compared the condition parameters and honey production in 70 colonies at four apiaries overwintered with stores from sucrose or inverted sugars. No statistically significant differences in dependence on the type of the supplemental feed were found. Inverted sugar was more expensive than sucrose for feeding colonies. Economic efficiency, physiological consequences, and other disadvantages of using invert syrups are discussed.

Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent

Textural and Sensorial Characterization of Selected Fruit and Vegetable Purees as Impacted by the Addition of Microcrystalline Invert Sugar (MIS) as a Texturizing Agent

Effects of different nitrogen sources on invertase production by Aspergillus niger

Investigation various nitrogen sources effects on the production of invertase by Aspergillus niger was researched in this study. Invertase is a precious enzyme used in many industries like food, pharmacy, confectionery, invert syrup production. Taguchi design of experiment (DOE) was preferred to optimize the cultivation conditions. L16 (43) orthogonal array was selected in the current study including nitrogen source, initial pH of the medium and incubation time at four levels for statistical optimization. The data showed that optimized version of invertase production was achieved using proteose peptone, 5.5 initial pH and 3 days for incubation time. Bacto peptone had higher enzyme activity than casein and yeast extract. pH of the medium was found as the most efficient factor among nitrogen source and incubation time. Besides, percentage contribution of the nitrogen source and incubation time were indicated at similar rates (9 and 10%, respectively). The highest enzyme activity was defined as 45.87 U/ml, which was found to be closer to the predicted result (46.33 U/ml). As a conclusion, proteose peptone increased the invertase activity and use of Taguchi DOE supported quick and effective optimization.

Iron supplementation does not aggravate impaired glucose tolerance and sugar overload-induced genotoxicity in rats.

High sugar intake is a major risk factor for metabolic disorders. Genotoxicity is an important factor in diabetes onset, and iron (Fe) may be an aggravating element. However, this relationship is still poorly established. Thus, this study evaluated whether Fe supplementation could aggravate obesity, impaired glucose tolerance, and sugar overload-induced genotoxicity in rats. A total of 24 rats were treated with different diets: standard diet (SD, n = 8), invert sugar overload (320g/L, HSD, n = 8), or Fe plus invert sugar overload (2.56mg/L of Fe2+, Fe-HSD, n = 8) for four months. After treatment, the Fe-HSD group showed no excessive weight gain or impaired glucose tolerance. DNA damage in blood, as assessed by comet assay, gradually increased in HSD during treatment (p < 0.001), whereas Fe-HSD showed a nonlinear increase in DNA damage. Moreover, Fe-HSD presented 0.6-fold more DNA damage compared with SD (p = 0.0055) in the 1st month of treatment. At months 2 and 3, results show a ≥ 1.4-fold increase in HSD and Fe-HSD DNA damage, respectively, compared with SD (p < 0.01). At the end of the experiment, only HSD DNA damage differed from SD (1.5-fold more, p = 0.0196). Fe supplementation did not aggravate the invert sugar-induced DNA damage (p > 0.05). In the pancreas, results showed no differences in DNA damage. Mutagenicity, evaluated by micronucleus testing, was not observed regardless of treatment (p = 0.428). Fe supplementation, in the evaluated concentration, did not aggravate weight gain, impaired glucose tolerance, and sugar overload-induced genotoxicity in rats.

FTIR Characterization and Physico-chemical Studies of Honey Samples in Kanpur Nagar

Honey is a valuable food entity that gains a lot of attention due to its potential benefits for health and its uses to sweeten foods. It contains about 60% invert sugar and appreciable amounts of maltose and sucrose. In this study, the Physico-chemical characteristics of pure and adulterated honey samples were investigated. The grade and limitation of adulteration of the honey samples also were checked. The moisture, ash and pH were carried out. The Fourier Transform Infrared Spectroscopy (FTIR) of different samples were analyzed. The result of FTIR spectroscopy provides reliable results.

İlave şekerlerle beslenen ratlarda değişmiş kinürenin yolağı metabolizması

Aim: The consumption of added sugars containing fructose has increased dramatically. Various studies have revealed that added sugar consumption may be involved in the pathogenesis of cardiovascular, metabolic and neurocognitive disorders by triggering subclinical inflammation. The imbalance in the kynurenine pathway metabolites may be associated with inflammation and oxidative stress. The aim of this study is to investigate the effect of HFCS-55, invert sugar and sucrose intervention on the kynurenine pathway metabolite levels (tryptophan, kynurenine, 3-hydroxykynurenine, 3-hydroxyanthranilic acid, quinolinic acid and kynurenic acid) in Wistar rats. Material and Methods: Twenty-four Wistar male rats (8-12 weeks old, weighting 300-350 g) were included in the study. After one week of conditioning, the animals were randomly divided into four groups: chow diet and tap water (control, n = 6), chow diet and tap water including 10% HFCS-55 (55% sucrose, 45% glucose), chow diet and tap water including 10% sucrose, chow diet and tap water including 10% invert sugar (33% sucrose, 66% glucose and fructose). At the end of the 3-month experimental period, serum kynurenines levels were measured by tandem mass spectrometry. Results: Serum kynurenine levels and kynurenine / tryptophan ratio were significantly higher (p&amp;lt;0.05) and serum kynurenic acid levels were significantly lower (p&amp;lt;0.05) in rats fed with HFCS, sucrose and invert sugar compared to the control group. Conclusion: Our findings suggest that consumption of added sugar may lead to an imbalance in the kynurenine pathway metabolites. The altered kynurenine metabolism may trigger inflammation and oxidative damage, and may predispose to chronic diseases.

Phenotypic and Biochemical Characterisation of the Newly Developed Cultivar of Momordica charantia – Brâncuşi

Our study aimed to carry out a phenotypic and biochemical characterization of the newly-developed cv. of Momordica charantia namely BRÂNCUȘI. Momordica charantia contains biologically active plant chemicals as confirmed by the latest studies. Our germplasm collection consists of 30 varieties, from which BRÂNCUŞI variety was bred by repeated individual selection. The working methods consisted in phenotypic and biometrical observations. The biochemical analyses were performed by organoleptic and physico chemical examinations of 3 variants of processed fruit: powder, paste and dried fruit. BRÂNCUŞI variety presents a distinct phenotypic expressiveness with white immature fruit and the highest yield per plant, of 9.2 kg. The highest percentage of total invert sugar, 1.18 % but also carbohydrates 69.4 % was obtained in the fine powder variant, which outlines a specific direction of use with numerous benefits in human nutrition and health. BRÂNCUŞI variety has distinct phenotypic characteristics that confer uniqueness compared to other varieties.

Qualitative and Quantitative Detection of Acacia Honey Adulteration with Glucose Syrup Using Near-Infrared Spectroscopy

Honey adulteration with cheap sweeteners such as corn syrup or invert syrup results in honey of lesser quality that can harm the objectives of both manufacturers and consumers. Therefore, there is a growing interest for the development of a fast and simple method for adulteration detection. In this work, near-infrared spectroscopy (NIR) was used for the detection of honey adulteration and changes in the physical and chemical properties of the prepared adulterations. Fifteen (15) acacia honey samples were adulterated with glucose syrup in a range from 10% to 90%. Raw and pre-processed NIR spectra of pure honey samples and prepared adulterations were subjected to Principal Component Analysis (PCA), Partial Least Squares (PLS) regression, and Artificial Neural Network (ANN) modeling. The results showed that PCA ensures distinct grouping of samples in pure honey samples, honey adulterations, and pure adulteration using NIR spectra after the Multiplicative Scatter Correction (MSC) method. Furthermore, PLS models developed for the prediction of the added adulterant amount, moisture content, and conductivity can be considered sufficient for screening based on RPD and RER values (1.7401 &lt; RPD &lt; 2.7601; 7.7128 &lt; RER &lt; 8.7157) (RPD of 2.7601; RER of 8.7157) and can be moderately used in practice. The R2validation of the developed ANN models was greater than 0.86 for all outputs examined. Based on the obtained results, it can be concluded that NIR coupled with ANN modeling can be considered an efficient tool for honey adulteration quantification.

Study on the Qualitative Characteristics of Superior Cultivars of Litchi Fruits in Jorhat, Assam

The present experiment was carried on five superior cultivars of litchi fruit in the Department of Horticulture in Assam Agricultural University, Jorhat, Assam during 2020-2021. All the biochemical parameters studied under this experiment were found to be significant in character. Generally, in most of the biochemical parameters, the cultivar Bilati recorded the highest among all, such as in juice content (13.62cc), reducing sugar (8.37%), invert sugar (17.44%), sucrose (8.60%), total sugar (16.99%), sugar-acid ratio (40.71), potassium (1263.75mg/100g), vitamin C (62.11mg/100g), anthocyanin content (38.41mg/100g) and colour density (3.87) while in Titratable acidity, Anthocyanin degradation and polymery colour recorded to be the lowest. Thus, it was concluded that the cultivar Bilati turned out to be the most superior one among all the rest cultivars in terms of biochemical characteristics.

Unraveling metabolic patterns and molecular mechanisms underlying storability in sugar beet

BackgroundSugar beet is an important crop for sugar production. Sugar beet roots are stored up to several weeks post-harvest waiting for processing in the sugar factories. During this time, sucrose loss and invert sugar accumulation decreases the final yield and processing quality. To improve storability, more information about post-harvest metabolism is required. We investigated primary and secondary metabolites of six sugar beet varieties during storage. Based on their variety-specific sucrose loss, three storage classes representing well, moderate, and bad storability were compared. Furthermore, metabolic data were visualized together with transcriptome data to identify potential mechanisms involved in the storage process.ResultsWe found that sugar beet varieties that performed well during storage have higher pools of 15 free amino acids which were already observable at harvest. This storage class-specific feature is visible at harvest as well as after 13 weeks of storage. The profile of most of the detected organic acids and semi-polar metabolites changed during storage. Only pyroglutamic acid and two semi-polar metabolites, including ferulic acid, show higher levels in well storable varieties before and/or after 13 weeks of storage. The combinatorial OMICs approach revealed that well storable varieties had increased downregulation of genes involved in amino acid degradation before and after 13 weeks of storage. Furthermore, we found that most of the differentially genes involved in protein degradation were downregulated in well storable varieties at both timepoints, before and after 13 weeks of storage.ConclusionsOur results indicate that increased levels of 15 free amino acids, pyroglutamic acid and two semi-polar compounds, including ferulic acid, were associated with a better storability of sugar beet taproots. Predictive metabolic patterns were already apparent at harvest. With respect to elongated storage, we highlighted the role of free amino acids in the taproot. Using complementary transcriptomic data, we could identify potential underlying mechanisms of sugar beet storability. These include the downregulation of genes for amino acid degradation and metabolism as well as a suppressed proteolysis in the well storable varieties.

Honey adulteration detection based on composition and differential scanning calorimetry (DSC) parameters

One of the most important issues regarding the quality of honey is its adulteration through the addition of non-allowed substances. For this reason, this study aimed at assessing the usefulness of DSC combined with sugar composition analysis for the detection of sunflower honey adulteration with five types of syrups (agave, maple, rice, corn, and inverted sugar syrup) in percentages of 5, 10 and 20%. Sunflower honey and the syrup samples showed differences in the fructose and glucose content. For these two sugars, an overall reduction of the concentration was observed following adulteration; a greater difference was observed when the adulteration was made with corn syrup, maple syrup or rice syrup. Authentic honey showed one or two thermal transitions (glass transition and a second transition), and notable different DSC parameters by comparison to syrup samples. The addition of syrup and the increase of the proportion of syrup added determined a slight decrease of the glass transition temperature of honey. The sugar composition and the DSC parameters coupled with PLSR were successful in predicting the percentage of adulteration agent added into honey.

Functional and physicochemical properties of non-centrifugal cane sugar obtained by three concentration technologies

Non-centrifugal cane sugar (NCS) is characterized by its content of carbohydrates, phenolic compounds, antioxidants, and minerals responsible for its functional properties. A few of these properties change during NCS production owing to thermal processing. This is particularly true when physical and chemical changes occur. This study investigated the effects of three concentration technologies (calandria (CAL), marmite (MAR), and refractance window (RW)) on food safety, functionality, and physical properties. The acrylamide content, antioxidant capacity, phenolic, sugar, and mineral content, color, moisture, glass temperature, and microstructure were determined. The results showed that most of the parameter changes were related to the temperature degradation processes, showing an inverse relationship with phenolic content and a direct relationship with acrylamide content. Sugar content (sucrose inversion and reactive fructose) is related to the Maillard reactions that occur during thermal processing. Caramel colorations were observed with high phenolic content (14.20–18.70 mg/kg) and low acrylamide contents (up to 40 μg/kg). The best results were obtained with concentration technology that employed lower temperatures (marmite). These results suggest that the new concentration technologies used in this study could be an alternative to the traditional process, allowing better quality, functional, and safe food products.