Talk:Inverted sugar syrup

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Why isn't there any explanation of what exactly is inverted sugar? Nothing about rotation of polarized light :P Filipalpg (talk) 16:30, 22 May 2008 (UTC)

Why is there a lion with bees on the Tate and Lyle Golden Syrup tin. What has syrup to do with lions and bees?

Well, they're both golden. ^_^

nice answer do you think many people read this?

the answer is "Out of the strong shall come forth sweetness" GraemeLeggett 10:58, 3 October 2005 (UTC)

Ahhh a Samson reference. Nice.

Contents 1 Headline text 2 Merge w/ Invert Syrup 3 Invert Syrup Maker 4 Aricle contradicts itself

[edit] Headline text

[edit] Merge w/ Invert Syrup

I created that page last night by request. I failed to find this page on a search before creating it - found it this morning when categorizing the other page. I think the two should be merged, don't have time right this minute. GRBerry 13:36, 1 May 2006 (UTC)

Merge accomplished. GRBerry 01:49, 3 May 2006 (UTC)

[edit] Invert Syrup Maker

Can anybobdy provide a link or some information about the Invert Syrup Maker used in industries. email : hitecheng@hotmail.com

in my experience you take a heated vat and some acid and wait. GraemeLeggett 14:25, 5 July 2006 (UTC)

[edit] Aricle contradicts itself

At the beginning it says that invert sugar has about 85% the sweetness of sucrose. Later in the article it says "he most popular is a partially inverted sugar such as golden syrup or refiners syrup, a mixture of 44% sucrose to 56% invert. This type of invert sugar offers high sweetness value of around 20% greater than sucrose." If invert is less sweet than sucrose, how can a mixture of invert and sucrose be sweeter than sucrose? Unless there is something missing in the article, one of the statements has to be wrong.--66.102.196.32 06:31, 21 September 2007 (UTC)

I think the issue is that you go from sucrose to invert sugar, you complete change the concentration. So, while a solution of sucrose may be sweeter than an equivalent solution of invert sugar, the conversion process radically alters concentration by doubling the number of sugar molecules and reducing the amount of water by an equivalent amount. scot (talk) 17:23, 22 February 2008 (UTC)