转化糖浆是一种由葡萄糖果糖合成的黄褐色混合物,而上述两类糖份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],且可保持较多水份及不易结晶,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藉著添加催化剂而加快,这些催化剂包括蔗糖酶及转化糖苷水解酶,另使用含有果酸成份的物质如柠檬汁也可加快转化过程。

参考文献

编辑
  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.