Editing Inverted sugar syrup (section)

===Additives===
Commercially prepared [[enzyme]]-catalyzed solutions are inverted at {{convert|60|°C|°F}}. The optimum pH for inversion is 5.0. [[Invertase]] is added at a rate of about 0.15% of the syrup's weight, and inversion time will be about 8 hours. When completed the syrup temperature is raised to inactivate the invertase, but the syrup is concentrated in a vacuum evaporator to preserve color.<ref name="Minifie">{{cite book |last=W. Minifie |first=Bernard |title=Chocolate, Cocoa and Confectionery: Science and Technology |date=1989 |publisher=Aspen Publishers, Inc. |isbn=083421301X |page=246 |edition=3rd |via=[[Google Books]] |url=https://books.google.com/books?id=qdjh_W4uYS0C&pg=PA246 |access-date=July 3, 2014}}</ref>

Though inverted sugar syrup can be made by heating table sugar in water alone, the [[chemical reaction|reaction]] can be sped up by adding [[lemon juice]],  [[cream of tartar]], or other [[catalysis|catalysts]], often without changing the flavor noticeably.{{citation needed|date=April 2024}} Common sugar can be inverted quickly by mixing sugar and [[citric acid]] or [[cream of tartar]] at a ratio of about 1000:1 by weight and adding water. If [[lemon juice]], which is about five percent citric acid by weight, is used instead then the ratio becomes 50:1. Such a mixture, heated to {{convert|114|°C|°F}}<ref name="eddy.van.damme">{{cite web |title=Invert sugar recipe |last=Van Damme |first=Eddy |url=https://chefeddy.com/2009/11/invert-sugar/ |access-date=September 27, 2012}}</ref> and added to another food, prevents crystallization without tasting sour.

Commercially prepared [[hydrochloric acid]]-catalyzed solutions may be inverted at the relatively low temperature of {{convert|50|°C|°F}}. The optimum pH for acid-catalyzed inversion is 2.15. As the inversion temperature is increased, the inversion time decreases.<ref name="Minifie"/> They are then given a pH neutralization when the desired level of inversion is reached.<ref>{{cite book |editor1-first=Michael D. |editor1-last=Ranken |editor2-first=R.C. |editor2-last=Kill |editor3-first=C. |editor3-last=Baker |title=Food Industries Manual |date=1997 |publisher=Blackie Academic & Professional |location=London |isbn=0751404047 |pages=407–408 |edition=24th |via=Google Books |url=https://books.google.com/books?id=iG3wx9Wh5N4C&pg=PA408 |access-date=June 30, 2014 |quote=Commercially, invert sugar is prepared as a syrup of about 70% soluble solids concentration. Invert sugar can be produced by holding a 65% sucrose solution containing 0.25% hydrochloric acid at 50°C (122°F) for one hour. Sodium bicarbonate should then be added to neutralize the acid.}}</ref><ref name="sugar.beet">{{cite magazine |title=The Sugar Beet |date=1904 |magazine=The Sugar Beet |publisher=H.C. Baird & Company |location=Philadelphia |pages=171–172 |via=Google Books |volume=25 |issue=10 |url=https://books.google.com/books?id=tdrmAAAAMAAJ&pg=PA171 |access-date=July 4, 2014}}</ref>

In confectionery and [[candy making#Sugar stages|candy making]], [[cream of tartar]] is commonly used as the acidulant, with typical amounts in the range of 0.15–0.25% of the sugar's weight.<ref>{{cite book |last1=Lean |first1=Michael E.J. |title=Fox and Cameron's Food Science, Nutrition & Health |date=2006 |publisher=CRC Press |location=Boca Raton, FL |isbn=9780340809488 |page=110 |edition=7th |via=Google Books |url=https://books.google.com/books?id=wMX8769CSTAC&pg=PA110 |access-date=July 1, 2014}}</ref> The use of cream of tartar imparts a honey-like flavor to the syrup.<ref name="sugar.beet"/> After the inversion is completed, it may be neutralized with [[sodium bicarbonate|baking soda]] using a weight of 45% of the cream of tartar's weight.<ref>{{cite book |last1=Morrison |first1=Abraham Cressy |title=The Baking Powder Controversy |volume=1 |date=1904 |publisher=The American Baking Powder Association |location=New York |page=154 |via=Google Books |url=https://books.google.com/books?id=Xc3VAAAAMAAJ&pg=PA154 |access-date=July 2, 2014 |quote=The best cream of tarter baking powder on the market contains about 28 per cent of bicarbonate of soda.  To neutralize this quantity ... 62.6 per cent of cream of tartar is required.  This quantity will leave in the food 70 per cent of anhydrous Rochelle Salts.}}</ref><ref>{{cite book |editor1-first=Joseph A. |editor1-last=Maga |editor2-first=Anthony T. |editor2-last=Tu |title=Food Additive Toxicology |date=1995 |publisher=Marcel Dekker |location=New York |isbn=0824792459 |page=71, table 24 |via=Google Books |url=https://books.google.com/books?id=6mGmxYqqiREC&pg=PA71 |access-date=July 3, 2014}}</ref>