轉化糖漿

轉化糖漿是一種由葡萄糖和果糖合成的黃褐色混合物，而上述兩類糖份是通過蔗糖在水中加熱而取得。^[1]轉化糖漿的甜度較蔗糖高^[2]，且可保持較多水份及不易結晶，由於這些特質，轉化糖漿的產品在烘焙作業中備受推崇。^[3]

蔗糖的分子結構是屬由兩個單醣組合而成的雙醣，通過加熱含蔗糖的溶液，使蔗糖產生水解反應，進而分解成屬於單醣的果糖和葡萄糖，這種糖漿的旋光度與普通的糖相反，所以稱爲「轉化糖漿」。上述的水解反應通常可藉著添加催化劑而加快，這些催化劑包括蔗糖酶及轉化糖苷水解酶，另使用含有果酸成份的物質如檸檬汁也可加快轉化過程。

參考文獻

^ What are the types of sugar?. The Sugar Association. （原始內容存檔於2009-03-01）.
^ Making simple syrup is an exercise in chemical reactions. A Word from Carol Kroskey. [2006-05-01]. （原始內容存檔於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. （原始內容存檔於2009-03-01）.

[2] Making simple syrup is an exercise in chemical reactions. A Word from Carol Kroskey. [2006-05-01]. （原始內容存檔於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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