Question:
In the context of syrup preparation, inversion of sucrose due to excessive heating may lead to
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 25, 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)
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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