– ()
ILLUSTRATES Leonardo Matos
QUESTION Alberto Joel Holdefer, Porto União, SC
It is a thick liquid obtained from the sugar common kitchen ingredient, sucrose. When sucrose is mixed with water and heated in the presence of an acid, its molecules are broken into two smaller ones: glucose and fructose. This reaction results in the sugar inverted, used to manufacture candies, chocolates, cakes and biscuits. Unlike sucrose, this sugar it does not crystallize, that is, it does not become dry and sandy over time. The candy industries use the sugar inverted so that the treats remain smooth and soft. Think of the creamy filling of a muffin or bonbon – the texture and appearance are different, but the taste is sucrose-sweet. The name «inverted” comes from a different property of molecules. While sucrose changes the direction of a beam of light, pointing it to the right, in the sugar inverted the deviation happens to the left.
+ What is monosodium glutamate?
+ The 10 most eaten foods in the world
Invert yourself:
– 200g of sugar of kitchen
– 100 ml of water
– One teaspoon of lemon juice
Combine all ingredients and heat over low heat for 20 minutes.
CONSULTANCY Nelson Medeiros de Lima Filho, professor of chemical engineering at the Federal University of Pernambuco