Question

Which of the following statements about sucrose is true?

(a) Low inversion of sucrose does not result in crystallization

(b) High inversion results in granulation of dextrose in the gel

(c) The amount of invert sugar should be more than sucrose

(d) All of the mentioned

The question was posed to me at a job interview.

My enquiry is from Principles of Food Concentrates-2 topic in section Principles of Food Preservation by Canning and Drying and Principles of Food Concentrates of Food Engineering

Answer 1

Right answer is (b) High inversion results in granulation of dextrose in the gel

To explain: Low inversion of sucrose does result in crystallization. The amount of invert sugar should be lesser than sucrose.