转化糖浆

转化糖浆是一种由葡萄糖和果糖合成的黄褐色混合物，而上述两类糖分是通过蔗糖在水中加热而取得。^[1]转化糖浆的甜度较蔗糖高^[2]，且可保持较多水分及不易结晶，由于这些特质，转化糖浆的产品在烘焙作业中备受推崇。^[3]

蔗糖的分子结构是属由两个单糖组合而成的双糖，通过加热含蔗糖的溶液，使蔗糖产生水解反应，进而分解成属于单糖的果糖和葡萄糖，这种糖浆的旋光度与普通的糖相反，所以称为“转化糖浆”。上述的水解反应通常可借着添加催化剂而加快，这些催化剂包括蔗糖酶及转化糖苷水解酶，另使用含有果酸成分的物质如柠檬汁也可加快转化过程。

参考文献

^ What are the types of sugar?. The Sugar Association. （原始内容存档于2009-03-01）.
^ Making simple syrup is an exercise in chemical reactions. A Word from Carol Kroskey. [2006-05-01]. （原始内容存档于2007-07-14）. In addition to increased moisture retention ability, converting sucrose to invert syrup has two other interesting results: increased sweetness and better solubility. On a sweetness scale where sucrose is set at 100, invert syrup ranks about 130.
^ Schiweck, Hubert; Clarke, Margaret; Pollack, Günter. Sugar. Ullmann’s Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. 2007. doi:10.1002/14356007.a25_345.pub2.

[1] What are the types of sugar?. The Sugar Association. （原始内容存档于2009-03-01）.

[2] Making simple syrup is an exercise in chemical reactions. A Word from Carol Kroskey. [2006-05-01]. （原始内容存档于2007-07-14）. In addition to increased moisture retention ability, converting sucrose to invert syrup has two other interesting results: increased sweetness and better solubility. On a sweetness scale where sucrose is set at 100, invert syrup ranks about 130.

[3] Schiweck, Hubert; Clarke, Margaret; Pollack, Günter. Sugar. Ullmann’s Encyclopedia of Industrial Chemistry. Weinheim: Wiley-VCH. 2007. doi:10.1002/14356007.a25_345.pub2.

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