Invert sugar is sucrose that has been split into its two component sugars - glucose and fructose.
This website explains it very well. Look under "Liquid Sugar" at the end of the page:
http://www.sugar.org/consumers/sweet_by_nature.asp?id=275
Sugar beets can be turned into invert sugar
Invert sugar is a combination of fructose and glucose often mixed with sucrose.
Invert sugar is a mixture of glucose and fructose, while simple syrup is a mixture of sugar and water. Invert sugar is sweeter and more hygroscopic than simple syrup, which means it retains moisture better. This can result in baked goods that are moister and have a softer texture when invert sugar is used. Additionally, invert sugar can enhance flavors and help prevent crystallization in baked goods.
deshidration
what is the difference between simple syrup and invert syrup
One gallon of medium invert sugar typically weighs around 10 pounds.
No, hydrochloric acid is not commonly used for making invert sugar. Invert sugar is typically produced by hydrolyzing sucrose with an acid catalyst such as citric acid or cream of tartar. Hydrochloric acid is a strong and corrosive acid that may not be suitable for this purpose due to its reactivity.
Carbon, Hydrogen and Oxygen.
Invert sugar is sucrose that has been split into its two component sugars - glucose and fructose. This website explains it very well. Look under "Liquid Sugar" at the end of the page: http://www.sugar.org/consumers/sweet_by_nature.asp?id=275
During cooking, sucrose hydrolyses into its monomers, glucose and fructose. This mixture is commonly known as "invert sugar". Invert sugar shows more sweetness than sucrose.
Inverted sugar is sweeter than sugar because upon splitting the sucrose molecules into 2 molecules, one of fructose and one of glucose, the concentration of sugar molecules doubles (i.e. 1 pound of sucrose -> 1 pound glucose + 1 pound frucose = 2 pounds sugars).
Invert sugar syrup is a mixture of glucose and fructose formed by breaking down sucrose. It is commonly used in cooking and baking as a sweetener and to prevent crystallization in recipes like candies, frostings, and ice creams.