Text 7988, 150 rader
Skriven 2008-05-29 17:26:31 av Mark Lewis (1:3634/12.0)
     Kommentar till en text av Fred A Ball
Ärende: Sugar in soft drink
===========================
-=> On 05-29-08 10:49, FRED A BALL wrote to MICHAEL LOO <=-

 FAB> I was just on their web site.  The labels state pure cane
 FAB> sugar.  The ingrediants say inverted cane sugar.  WHAT is
 FAB> inverted cane sugar????

here's two bits i found via google...

[ quote http://en.wikipedia.org/wiki/High-fructose_corn_syrup ]

Sucrose is broken down into its constituent monosaccharides - namely
fructose and glucose - in weakly acidic environments by a process called
inversion. This same process occurs in the stomach and in the small
intestine during the digestion of sucrose into fructose and glucose.

[end quote]


[ quote http://en.wikipedia.org/wiki/Inverted_sugar_syrup ]

Making Invert 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 milliliters per
kilogram) may also be used (1 tsp lemon juice per 1 pound sugar).

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 invert syrups are created by hydrolysing sucrose to glucose
(dextrose) and fructose by heating a sucrose solution, then relying
either on time alone, or time and the catalysis reaction of an acid or
enzymes to speed the reaction. Commercially prepared acid catalyzed
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.

[end quote]


and finally, here's some of the comments from the jonessoda site ;)

http://www.jonessoda.com/files/pure-cane-hfcs.php

[ begin selected quotes ]

Organic Chemistry
Before you trash inverted cane sugar, learn some orgnaic chemistry. It's
not a method to trick you tree hugging organic lunatics. Patrick is dead
on with is comments. It's a way to convert some (not all) of the sucrose
to it's geometric isomer (which exists in nature as well just not as
common). Check it out here
http://www.chemguide.co.uk/basicorg/isomerism/geometric.html

it' safe and natural. Think of it as a mirror image of the same molecule
and you body can only break down the left-hand isomer because that's the
most common form and that's the form we have enzymes for. the right hand
isomer is not digested and is passed out.

=====

Invert Sugar is cane sugar + water + lemon juice or vitamin C
Invert sugar is made in a similar way to making candy: take water,
sugar, an acid (ascorbic, aka vitamin C, or citric, aka lemon juice).
Mix it all together and boil. The result is a simple syrup that's been
made for over 2000 years (used in jams, candy, mixers for alcoholic
drinks, by the ancient Greeks and Persians by the names oxymel or
sekanjabin, etc.).

=====

Invert sugar is sweeter
HFCS is derived from CORN. Inverted sugar is derived from...PURE CANE
SUGAR. It's NOT the same thing as HFCS! The molecules have the same
names, but inverted sugar is from cane sugar.

=====

Chris: Learn the facts before commenting
Invert sugar is not inverted by virtue of the fact that fructose and
glucose "switch sides" (whatever that means). The adjective "invert"
merely means that the sugars rotate polarized light in opposite
directions. Sucrose solution rotates the light to the right, inverted
sugar rotates it to the left.

Both HFCS and inverted sucrose are essentially equimolar solutions of
fructose and glucose. Anyone who thinks that there are significant
differences are ignorant of the facts, which are not terribly
complicated.

=====

Invert sugar is the same as cane sugar
Sucrose is composed of one molecule of glucose attached to one molecule
of fructose. Under acidic conditions (like carbonated beverages--sodas)
the attachment between glucose and fructose is broken and they become
separate. This is "invert sugar." So essentially, adding invert sugar to
a soda results in the same sugars in the soda as adding plain sucrose
does.

And as an aside, sucrose is 50%glucose, 50% fructose, HFCS is 45%
glucose, 55% fructose (essentially the same thing.)

=====

Inverted cane sugar is not the same as HFCS. It is not just as bad.

For those of you who don't know your sugar chemistry, sucrose molecules,
a.k.a. table sugar, are 50/50 fructose and glucose molecules. All one
does to make inverted cane sugar is to switch the side that the glucose
and fructose are on with relationship to each other.

To the person who quoted the wikipedia page on HFCS, you really should
include the entire paragraph, not just the portion that supports your
uninformed opinion. In fact, did you know that honey is almost 25%
Inverted Cane Sugar?

Do some real research next time.

=====

Eating fructose is nothing like eating cane sugar because your body
doesn't even produce an enzyme to break it down.

Your body breaks down sucrose into fructose and glucose.

And actually, in Jones Soda, it doesn't even have to do that. The
ingredients list says Jones Soda uses inverted sugar syrup, which is
sucrose that's been broken down into, yup, fructose and glucose.

[ end selected quotes ]

i dunno how long this will be on your end but it is about 140 lines on
mine in this editor... as retribution, i'll post a recipe in a separate
message ;)

)\/(ark

... COOK: 1. Act of preparing food for consumption. 2. Mom's other name.
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