In the above referenced post, the good Doctor writes that the popular wisdom that you can make invert sugar by boiling with acid, is false. Well, to be precise, that the process does not invert enough of the sugar to be useful. Given that this is such popular wisdom, I checked that source of all truth Wikipedia, and notice that it points out that the usual citric acid technique inverts enough to improve the preservative quality of the sugar, but makes it quite clear that it is only a partial inversion.
I presume that brewing invert sugar has a much higher degree of hydrolysation (i.e. a lot more of the sucrose is broken up), and that this is achieved using an enzyme such as invertase. Doc, do you know if this is the case?
Also, if my understanding is correct, then invert sugar is actually mostly a 50/50 mixture of dextrose and fructose. This begs the question of whether there is another equivalent source of fructose (the dex part is easy
).
T.
Dost thou think, because thou art virtuous, there shall be no more cakes and ale?
-- The Twelfth Night, William Shakespeare