Invert syrup: how it's used, what it can be replaced with, and what it's used for

Content

1 Features of invert syrup
2 Areas of application
3 Invert syrup and other sweeteners (differences, can they be substituted)
4 Invert Syrup: A Classic Step-by-Step Recipe
- 4.1 Ingredients
- 4.2 Preparation
5 Pastry Chef's Advice

Invert syrup is a common ingredient in confectionery. In this article, we'll explore in detail what it is (how it differs from glucose, maple, and corn syrups) and why it's important in sweet recipes. This page also includes a simple step-by-step recipe for making invert syrup at home and storage recommendations.

Features of invert syrup

Invert sugar syrup is a mixture containing glucose and fructose in equal parts. This sweetener is formed through the inversion (breakdown) of sucrose.

The main advantages of this product include:

preventing crystallization;
reduction in ice formation temperature;
the ability to retain moisture and prevent desserts from drying out and cracking quickly;
increasing the plasticity of the dough;
absolute transparency;
the presence of a pleasant aroma without harsh notes;
higher level of sweetness (syrup is 20% sweeter than sugar).

To give the dessert a sweet taste, significantly less syrup is needed than sugar. As a result, the dish will contain less glucose and be lower in calories.

Areas of application

Inverted glucose syrup is used in many areas of cooking, but it is most often found in confectionery recipes, as it replaces sugar in the recipe (partial or complete substitution of the amount specified in the recipe is possible).

Using this component you can prepare:

creams and mirror glaze for cake;
mousses;
ice cream;
meringue;
marshmallows and marshmallows;
marmalade;
isomalt;
marshmallows;
artificial honey;
jam;
candy;
sweet pastries;
gingerbread;
juices and soft drinks;
alcoholic beverages (beer, whiskey, gin, sparkling wines, etc.).

Invert syrup and other sweeteners (differences, can they be substituted)

Please note that invert, corn and glucose syrup are sweeteners that differ in composition and the way they affect the physicochemical properties of the product.

Let's figure out what the difference is between them:

invert syrup prevents crystallization and drying out (cracking) of the mass to which it is added;
glucose syrup reduces the freezing temperature of solutions and creams (produced in industrial conditions, completely transparent);
corn syrup its composition is closer to molasses (it contains a lot of glucose), it has a specific taste and color, which in turn can affect the properties of the product;
molasses – another type of molasses, which is obtained during the sugar refining process as a by-product (it has a pronounced caramel flavor and aroma);
maple syrup Its properties are similar to those of invert syrup, but its price is significantly higher, since to prepare 4 liters of syrup, it is necessary to boil down 150 liters of sugar maple sap.

This is why it is not always possible to replace the inert syrup in a recipe with another sweetener.

Beginning confectioners often wonder what the difference is between ingredients like "invert sugar" and "invert syrup." The main difference is the ratio of sucrose, but there are also differences in the consistency and color of the solution:

Name Invert syrup It's commonly used to make so-called full syrup, which contains little sucrose. It's a clear, fairly liquid substance. It's most often used in baking.
Name Invert sugar The term "medium invert syrup" is used to describe a medium invert syrup, also known as Trimolin (the company that marketed it). Because the syrup is mixed with sugar in a 1:1 ratio, it is white and has a thicker consistency. It has proven to be much more effective in frozen desserts, creams, and mousses.

What is the difference between sugar syrup and Trimolin?

Knowing this feature and the differences between existing sweeteners, it becomes clear that no matter what you try to replace invert sugar with, you will not be able to achieve the same physical and chemical properties of the final product.

A step-by-step recipe for invert syrup with photos

Invert Syrup: A Classic Step-by-Step Recipe

Nutritional value per serving

278.4 kcal

Proteins: 0 g
Fats: 0 g
Carbohydrates: 69.6 g

*Nutritional value is calculated per 100g of ingredients

Total time: 30 min
Time in the kitchen: 30 min
Complexity:

It's easy and straightforward to prepare, but it does require some experience. Not everyone can do it right the first time.
Number of servings: 1

Ingredients

Servings

Sugar

360 G
Water

160 G
Soda

1 G
Citric acid

1.5 G

Preparation

Step 1

If you only have a measuring cup, but don't have scales to hand to count off 1 gram, then simply take 1/2 teaspoon of citric acid (remove the top with a knife) and 1/3 teaspoon of baking soda, also without a slide.

Also, prepare some boiled water at room temperature to make a baking soda solution (the baking soda must be diluted). Dissolve the baking soda in the water and set it aside for now.

Please note that you cannot dilute baking soda in hot water, otherwise it will immediately extinguish and lose its potency.

Step 2

During the preparation process, the invert syrup is heated, for which we will need a saucepan with a thick bottom.

Pour 360 grams of sugar into a saucepan and add 160 grams of hot boiled water (this will help the sugar dissolve faster).

Step 3

Place the sugar solution on low heat and, gradually stirring, bring to a boil.

If foam forms during the heating process, it must be removed immediately and the sides of the pan cleaned with a wet brush, otherwise the syrup may crystallize and be spoiled.

Step 4

Add citric acid to the boiling sugar solution.

After adding the acid, the mixture will turn white and begin to foam, but when stirred, the foam will quickly subside.

Step 5

Once the foam subsides, stop stirring the syrup. Cover the saucepan with a lid and simmer for about 20 minutes over low heat until the temperature reaches 100°C.

If the lid has holes, you can cover them with toothpicks, as shown in the photo. This will prevent moisture from evaporating.

Step 6

After 20 minutes, check the syrup's temperature and assess its quality. The mixture should be clear, as shown in the photo.

If the temperature is too high, the syrup will darken. This means you've overcooked the mixture.

You can also determine the readiness of the mixture at this stage without a thermometer. To do this, place a teaspoon of syrup on a saucer. If the mixture is properly boiled, the spoon will noticeably stick to it, and when you lift it, sugar threads will form.

Step 7

Remove the saucepan from the stove, let the mixture cool to 80 ℃ and add the soda solution to the hot syrup.

The solution will foam as the acid neutralizes. To speed up the process, stir the syrup slowly with a silicone spatula.

Step 8

The optimal temperature for boiling syrup is 108-110°C. If the syrup is boiled to 114°C, it will become thicker and the air bubbles formed during the acid quenching process will be more difficult to escape.

We can say that the acid neutralization process is complete if no new air bubbles form when stirring the syrup.

Step 9

Pour the finished syrup into a storage container. Let it cool completely and remove any air bubbles, uncovered.

Step 10

After 3 hours the syrup will become clear and transparent.

By tightly closing the container with a lid, the syrup prepared by yourself can be stored at room temperature for 1 month, or in the refrigerator for up to 3 months.