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Total sugar content is percentage by mass of sucrose (saccharose, C12H22O11, molecular mass 342 g/mol)

Invert sugar content is percentage by mass of the glucose (C6H12O6, molecular mass 180 g/mol) and fructose (also C6H12O6, molecular mass 180 g/mol) mixture produced from saccharose (C12H22O11) and water (H2O) by 'invertase' reaction:

  • saccharose (C12H22O11) + H2O --> glucose (C6H12O6) + fructose (C6H12O6)
Through this reaction the mass of total sugar increases 18 g (by 'addition' of water to the molecular formulae) per mole (342g) of sucrose.

This is about 5% increase in mass and concentration value.

The total molarity is doubled, the sweetness also increased (about 20-30%) after inversion reaction.

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