IMPROVED SUCROSE INVERSION
Create improvement in the process for converting sucrose to glucose and fructose. Sucrose inversion is the process of converting sucrose to a mixture of equimolar amounts of its component monosaccharides, glucose and fructose, via a hydrolysis reaction. The product "invert sugar" is a valuable sweetener with wide applications.
Three primary commercial methods of sucrose inversion are: acid hydrolysis, enzymatic hydrolysis and ion exchange resin system. Each faces its respective challenges. Improvements are desired that allow efficient and cost-effective sucrose inversion for the production of invert sugar of high purit to be used in the food and beverage industry.
Keywords: sucrose, invert sugar, glucose, fructose, hydrolysis, acid, enzyme, invertase, ion exchange.