Question:

In the context of syrup preparation, inversion of sucrose due to excessive heating may lead to

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Heat + Sugar = Hydrolysis (Inversion) $\rightarrow$ Caramelization (Dark color).
Updated On: May 15, 2026
  • Syrup becomes less sweet
  • Syrup dark in colour
  • Sucrose crystallizes
  • Viscosity less then syrup becomes solid
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The Correct Option is B

Solution and Explanation


Step 1: Concept

Syrups are concentrated aqueous solutions of sugar (sucrose).

Step 2: Meaning

Inversion is the hydrolysis of sucrose into glucose and fructose.

Step 3: Analysis

Excessive heating causes the formation of invert sugar, which is more susceptible to caramelization. This chemical degradation leads to a darkening of the syrup's color.

Step 4: Conclusion

Overheating is avoided to prevent the "burnt" look and taste caused by sugar inversion and caramelization. Final Answer: (B)
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