I’m really late to the game, but thank you! I’m not making wine, but looking for nutritional information about ingredients I don’t understand or haven’t heard of before. Unfortunately, my dad was just diagnosed with gallbladder cancer and is losing weight RAPIDLY. He wants some natural juices and is craving some fruit nectar. Lol. Hard to find fruit nectar without ADDED sugar(s). Because the cancer’s in his gallbladder, we can’t add much fat; he has to get most of his calories from carbs and proteins. So...thank you for breaking this down for me! ♥️
We use invert sugar to make taffy so it does not crystalize. That way the taffy stays soft and chewy. We just purchase large 50 gallon drum barrels of it.
Beer made with sucrose will sometimes have an off-putting sour taste. This can be avoided by either not using sugar at all or using inverted sugar or glucose (corn sugar).
I've noticed a trend where companies are labeling their products, "made with real cane sugar!" but the ingredients only lists inverted sugar. I realized through your video that you can get more sweetness out of invert sugar, which if you have enough of a catalyst, will reduce cost. A sleezy way to capitalize on a trend
@@nunyabiznes33 They're not lying, but they aren't using what everyone assumes is real sugar. Everyone assumes real sugar is table sugar (AKA sucrose). Invert sugar is made with "real sugar", but it isn't table sugar. Invert sugar is fructose and sucrose, while table sugar is just sucrose. Fructose is 1.5x sweeter than sucrose, so the company is able to sweeten their product for cheaper while not using what everyone thinks is "real sugar". Sucrose, glucose, fructose, and all other "ose" are all "real sugars". But they do have different flavors, methods of production, and bodily processing. Therefore I believe it is clearly deceptive marketing tactics because they aren't sweetening their product with what consumers believe to be "real sugar." People expect sucrose, not sucrose AND fructose. And that's why it is deceptive because it is blatantly not what consumers expect. Example: You gotta have the cocaine and the heroin to call it a speedball. Just because there is no official definition of a speedball doesn't mean everyone doesn't know what it is. You can't suddenly tomorrow start calling a heroin and oxy combo a speedball because you'll kill people or you'll piss them off. Similar situation with people who have fructose intolerances or people who just avoid fructose or people who just want common phrases to not be blatantly misinterpreted. There should never be any "well technically" bullshit when it comes to selling any product because words can always be interpreted differently. "there is a dog on the road (standing up)" vs "there is a dog on the road (splattered)". It needs to be plain and straight-forwards because CONSUMERS HAVE EXPECTATIONS. I'm looking at you, Jones Soda Co.
@@nlynn98 its not sucrose anymore, inverted sugar starts as sucrose then becomes glucose and fructose , they are still using table sugar only it is broken up in bond
You may also call the inverted sugars; dissociated or, disassociated. Both terms are equally valid with; “disassociated” seeing more usage here in the US.
Correct. I believe yeast has to work to convert sucrose to fructose. In other words the yeast will work and stress less during fermentation. If I’m mistaken I apologize. I’m more into distillation not wine making... But the processes are similar.😊👍🥃
Thanks for this video. I made some really good tea using this recipe sugar/syrup. Can I use more or less than 1/4 tsp citric acid to get the same results?
citric acid is found in orange juice, lemon juice, lime juice. There is a video on youtube where a person makes inverted sugar by taking a whole lemon and cutting it in half and then placing this piece of lemon in a pot of boiling water mixed with table sugar. After a few minutes, the mixture turns into inverted sugar, and he takes the lemon, which is now a candied lemon, and eats the candied lemon. He says it's his special treat and reward that he looks forward to after making the inverted sugar.
If you're breaking the bonds of one molecule of table sugar (sucrose) into one molecule of fructose and one molecule of glucose, then the product (invert sugar) should seem twice as sweet to the taste buds. So, it's logical that invert sugar would seem sweeter: twice as sweet as sucrose.
Yes, it will just be diluted. If you dilute it too much it will reduce the shelf life since it is becomes a more friendly environment for yeasts and little sugar eating microbes.
Thanks for the video, just wondering; would you add invert sugar to increase the Brix prior to fermentation or just add dry sugar at this point? Thanks again for all your videos, I find them extremely helpful.
Prior to fermentation, you can just add dry sugar if you want. I like to calculate the addition since it may not all dissolve right away and your hydrometer reading might not be accurate. Add 1.5oz of granulated sugar per gallon per 1° brix that you want to raise the must.
Technically it would work well to invert the sugar but it depends on your end application. If you are using it in wine, I would steer far away from vinegar since it is one of the most common wine flaws. If using for cooking it is probably fine.
@@TheHomeWinemakingChannel Thanks for the reply. I did some searches and found a pdf about using different acids for invert sugar for making icecream. the one that did the best and even a 100% invert in one test was the vinegar. But it's odor was the problem. So that leaves Citric acid, Vit. C or Cream of Tarter to invert with. Since I have a bottle of Cream of Tarter, I'll use it. I also read in another article, don't mix the acids, just use one. I am going to make a vinegar invert for a sugar wash with some turbo yeast, yeah bad taste and smell. But if I work with it's negatives and add to it, like maybe lemon aid crystal mix. If all fails, I'll put some dry ghost peppers in it to make a repellent spray to put on the mail box post for those that think it's their dogs urinal. And I could use for an insecticide mixer with oils. A Capsicumel of death. Since I'll have to remove/filter the peppers out after they soak for a month. A freeze filtering method should work. Saddest part is the testing it. 1 drop in a glass of water or gallon to taste it, LOL. I certainly wont try it straight. But maybe in chili. People do the ghost pepper challenge, and neighbors have even got the peppers from my for it. But after seeing the reaction, I'm not tempted at all.
Basically but it is simmered a little longer which allows the molecular bond to break. Simple syrup can often just be heated until the sugar dissolves which won't necessarily invert the sucrose into glucose and fructose like a little acid and more time on the heat will do.
Very good but i need little tips, if i add acid and boil down, right i obtain my inverted sugar, but i want to neutralize the solution with little bit of bicarbonate, this cause the caramelize of sugar and the color change, why this happens?
Hmm.... I would think if you neutralized with potassium bicarbonate, you would end up making a little CO2 and your invert sugar would have a tiny bit of potassium in it which could be a little salty tasting if high enough. I use it for winemaking, so the acid is welcomed but I could see wanting to get rid of it in certain recipes. You should also be able to invert the sugar by simmering it only but it would take a lot longer to break the bonds.
Normal sugar is when the fructose and glucose molecules are bonded together. Invert sugar is when they are not. Imagine one of the bananas to be fructose and the other banana glucose.When heat is supplied that bond is broken just like how the bananas were seperated and are now free to move around.Hope that made the analogy clearer.
People complain about something there getting free, get what ever info you need if it's not helpful go to another video or go make one,he didn't force anyone to look at his video🤦♂️
Dearest Sherry P, you are So very misinformed! Please, please, please do go speak to a Nutritional Therapist or investigate the effects of sugar on the body. Personal referal, see or please contact Dr Dan Murphy, DC, among many other qualified professionals who can explain the truth to you! God bless!
![[#2024MAMA] ROSÉ (로제), Bruno Mars - APT. | Mnet 241122 방송](http://i.ytimg.com/vi/dgGqD28J6aQ/mqdefault.jpg)
This makes a lot of sense. So the advantage of using inverted sugar is precision, that seems logical enough. Thanks.
the banana demostration was super necessary
I came here from the Sour Patch Kids ingredients list :D
Haha, you never know where youtube will lead you!
Plasma Dabs me too lol. mine was strawberry flavored.
Plasma Dabs hahahahaha Same dude
I got here by looking up a 1960s candy recipe 😛
Plasma Dabs so is sour pacth kids still vegan even with invert sugars
I’m really late to the game, but thank you! I’m not making wine, but looking for nutritional information about ingredients I don’t understand or haven’t heard of before. Unfortunately, my dad was just diagnosed with gallbladder cancer and is losing weight RAPIDLY. He wants some natural juices and is craving some fruit nectar. Lol. Hard to find fruit nectar without ADDED sugar(s). Because the cancer’s in his gallbladder, we can’t add much fat; he has to get most of his calories from carbs and proteins.
So...thank you for breaking this down for me! ♥️
Best wishes for your dad! Good on you for doing your part.
Hoping he's doing fine now.
and how does this info help you? btw how is the ol man?
Is it true then that the yeast can consume/convert the sugar more effectively when inverted?
We use invert sugar to make taffy so it does not crystalize.
That way the taffy stays soft and chewy.
We just purchase large 50 gallon drum barrels of it.
Thank you!!! I am in a food science class and the book was not helping me to understand this concept!! This video hit the concept home!
the banana demonstration really brought the whole thing together for me
😂😂😂
It tastes sweeter after becoming an invert sugar because fructose tastes much sweeter than glucose 😊
Excellent explanation. Thanks for the video. It is also used as n juice packaging
You really love making wine and l am surprised what do you do with these wine bottles
Beer made with sucrose will sometimes have an off-putting sour taste. This can be avoided by either not using sugar at all or using inverted sugar or glucose (corn sugar).
i believe corn sugar is dextrose not glucose
For other people in the comments, be real careful about how much acid you use. It could make the mixture hard to ferment if the ph is like 2
McDonald’s uses this sugar for their sweet tea! Was curious what the difference was. Great explanation!
I've noticed a trend where companies are labeling their products, "made with real cane sugar!" but the ingredients only lists inverted sugar. I realized through your video that you can get more sweetness out of invert sugar, which if you have enough of a catalyst, will reduce cost. A sleezy way to capitalize on a trend
But isn't sugar from just sugarcanes? So if they're using invert sugar then they're technically not lying. Unless the invert sugar was from beets LOL.
@@nunyabiznes33 They're not lying, but they aren't using what everyone assumes is real sugar. Everyone assumes real sugar is table sugar (AKA sucrose). Invert sugar is made with "real sugar", but it isn't table sugar.
Invert sugar is fructose and sucrose, while table sugar is just sucrose. Fructose is 1.5x sweeter than sucrose, so the company is able to sweeten their product for cheaper while not using what everyone thinks is "real sugar". Sucrose, glucose, fructose, and all other "ose" are all "real sugars". But they do have different flavors, methods of production, and bodily processing. Therefore I believe it is clearly deceptive marketing tactics because they aren't sweetening their product with what consumers believe to be "real sugar." People expect sucrose, not sucrose AND fructose. And that's why it is deceptive because it is blatantly not what consumers expect. Example: You gotta have the cocaine and the heroin to call it a speedball. Just because there is no official definition of a speedball doesn't mean everyone doesn't know what it is. You can't suddenly tomorrow start calling a heroin and oxy combo a speedball because you'll kill people or you'll piss them off. Similar situation with people who have fructose intolerances or people who just avoid fructose or people who just want common phrases to not be blatantly misinterpreted. There should never be any "well technically" bullshit when it comes to selling any product because words can always be interpreted differently. "there is a dog on the road (standing up)" vs "there is a dog on the road (splattered)". It needs to be plain and straight-forwards because CONSUMERS HAVE EXPECTATIONS. I'm looking at you, Jones Soda Co.
@@nlynn98 its not sucrose anymore, inverted sugar starts as sucrose then becomes glucose and fructose , they are still using table sugar only it is broken up in bond
Hope everyone explains like you. Complete and helpful. Thanks.
You may also call the inverted sugars; dissociated or, disassociated. Both terms are equally valid with; “disassociated” seeing more usage here in the US.
Dissociated/dissociation has much more of a psychological connotation
Thanks fr the info bro...Was searching fr this 1 hr..💖
Great! But can you show us how to apply Inverted Sugar in wine making?
Is there something about it being a cleaner or smoother fermentation as well?
Correct.
I believe yeast has to work to convert sucrose to fructose.
In other words the yeast will work and stress less during fermentation.
If I’m mistaken I apologize.
I’m more into distillation not wine making...
But the processes are similar.😊👍🥃
I thought grapes already have enough sugar in it for making wine and sugar is only added if fizz is wanted like in champagne?
Awesome explanation about why to use invert sugar and how it got its name
Thank you for an excellent explanation.
You are welcome!
Thanks g
For sharing lots of info. Can we use gelatin in white wine instead of bentonite as fining agent ???
Do you know why is the color of inverted sugar on the market white?
Thanks for this video. I made some really good tea using this recipe sugar/syrup. Can I use more or less than 1/4 tsp citric acid to get the same results?
citric acid is found in orange juice, lemon juice, lime juice. There is a video on youtube where a person makes inverted sugar by taking a whole lemon and cutting it in half and then placing this piece of lemon in a pot of boiling water mixed with table sugar. After a few minutes, the mixture turns into inverted sugar, and he takes the lemon, which is now a candied lemon, and eats the candied lemon. He says it's his special treat and reward that he looks forward to after making the inverted sugar.
@@georgcantor7172
Now I have to try this.🤣👍🥃
Can you show me in a video also how the end product will be used. Could it also be recrystallized after separation.
If you're breaking the bonds of one molecule of table sugar (sucrose) into one molecule of fructose and one molecule of glucose, then the product (invert sugar) should seem twice as sweet to the taste buds. So, it's logical that invert sugar would seem sweeter: twice as sweet as sucrose.
Is this a fact?
@kulayeb
So where does this George cantor above get his facts from?
If you add water to invert sugar will it still be invert sugar? or does the water change the chemistry of it?
Yes, it will just be diluted. If you dilute it too much it will reduce the shelf life since it is becomes a more friendly environment for yeasts and little sugar eating microbes.
Thanks for the video, just wondering; would you add invert sugar to increase the Brix prior to fermentation or just add dry sugar at this point? Thanks again for all your videos, I find them extremely helpful.
Prior to fermentation, you can just add dry sugar if you want. I like to calculate the addition since it may not all dissolve right away and your hydrometer reading might not be accurate. Add 1.5oz of granulated sugar per gallon per 1° brix that you want to raise the must.
Great explanation thank you
got some flapjacks and invert sugar syrup was on the ingredients...had no idea what it was lol
Very good
Can distilled white vinegar or apple cider vinegar be used for the acid?
Technically it would work well to invert the sugar but it depends on your end application. If you are using it in wine, I would steer far away from vinegar since it is one of the most common wine flaws. If using for cooking it is probably fine.
@@TheHomeWinemakingChannel Thanks for the reply. I did some searches and found a pdf about using different acids for invert sugar for making icecream. the one that did the best and even a 100% invert in one test was the vinegar. But it's odor was the problem. So that leaves Citric acid, Vit. C or Cream of Tarter to invert with. Since I have a bottle of Cream of Tarter, I'll use it.
I also read in another article, don't mix the acids, just use one.
I am going to make a vinegar invert for a sugar wash with some turbo yeast, yeah bad taste and smell. But if I work with it's negatives and add to it, like maybe lemon aid crystal mix. If all fails, I'll put some dry ghost peppers in it to make a repellent spray to put on the mail box post for those that think it's their dogs urinal. And I could use for an insecticide mixer with oils. A Capsicumel of death. Since I'll have to remove/filter the peppers out after they soak for a month. A freeze filtering method should work. Saddest part is the testing it. 1 drop in a glass of water or gallon to taste it, LOL. I certainly wont try it straight. But maybe in chili.
People do the ghost pepper challenge, and neighbors have even got the peppers from my for it. But after seeing the reaction, I'm not tempted at all.
Very interesting 👍
Is this just simple syrup with lemon juice?
Basically but it is simmered a little longer which allows the molecular bond to break. Simple syrup can often just be heated until the sugar dissolves which won't necessarily invert the sucrose into glucose and fructose like a little acid and more time on the heat will do.
Cool man thanks for sharing 😎😎
Very good but i need little tips, if i add acid and boil down, right i obtain my inverted sugar, but i want to neutralize the solution with little bit of bicarbonate, this cause the caramelize of sugar and the color change, why this happens?
Hmm.... I would think if you neutralized with potassium bicarbonate, you would end up making a little CO2 and your invert sugar would have a tiny bit of potassium in it which could be a little salty tasting if high enough. I use it for winemaking, so the acid is welcomed but I could see wanting to get rid of it in certain recipes. You should also be able to invert the sugar by simmering it only but it would take a lot longer to break the bonds.
What color did it become? Orange? Purple? Pink?
@@TheHomeWinemakingChannel
How much longer would it take without acid and how would someone know that you broke the bond?
I didn't get the banana analogy. Could someone explain it for me?
Normal sugar is when the fructose and glucose molecules are bonded together. Invert sugar is when they are not.
Imagine one of the bananas to be fructose and the other banana glucose.When heat is supplied that bond is broken just like how the bananas were seperated and are now free to move around.Hope that made the analogy clearer.
I thought inverted sugar was salt
Yes it's sort of like the invert of smart is dumbass...
I cannot drink wine because of the invert sugar and sulfate makes me sick!!!!
It is a process and the proper name is "inverted sugar" not "invert sugar" as listed in many products. Thanks.
Here because of Jones soda
👍🧡
Why the 2 top comments have kid shows avatar images?
Actually, the first one is a digital drawing made by, I assume, that person. Doesn't matter either way, since their opinions are still solid.
People complain about something there getting free, get what ever info you need if it's not helpful go to another video or go make one,he didn't force anyone to look at his video🤦♂️
Swedish fish
I just read the ingredients of the swedish fish i just ate
i came here from the swedish fish ingredient list
wow
Wow, You actually use sugar to make wine? I thought that is cheating!
I love you
So would boiling lemonade do the job? 😂
3:57
Invert.....ed
So you're promoting how to make shit sugar! The stuff that is super bad for you liver! Excellent
Don't be absurd.
Andrea Becquemont , sugar does not effect the liver!!!
Dearest Sherry P, you are So very misinformed! Please, please, please do go speak to a Nutritional Therapist or investigate the effects of sugar on the body. Personal referal, see or please contact Dr Dan Murphy, DC, among many other qualified professionals who can explain the truth to you! God bless!
Bold of you to assume I want to live.
The body needs sugar miss nutritionist. Pls see Dr Ray Peat for more info. He has many newsletters regarding this just type In the keywords
1:08