The product obtained from the reduction of sucrose by glucose and fructose by digestion with enzymes or acids is called invert sugar. Invert sugar is actually the process that takes place when using lemon juice during the making of jam and sherbet. The total solubility of glucose and fructose in invert sugar obtained by hydrolysis of sucrose in water is higher than the solubility of sucrose in itself. Therefore, it is used in the food industry to control the crystallization of sugar. Since invert sugar is a small crystalline structure, it is preferred in the production of products, confectionery and syrups which are rather flowable, i.e., where no lumps are desired. While jam and jelly are made, the natural acid in the fruit is combined with sugar to produce invert sugar during heating.

Sucrose, which is naturally present in the structure of fruits and vegetables, is inversed during processing and storage, depending on the ambient temperature and waiting time. Sugar determination studies determine the total sugar, reducing sugar and sucrose contents in all foods and determine the change in storage stages.

In the authorized laboratories, invert sugar analyzes which are among the sugar components of all foodstuffs are carried out within the scope of chemical food analyzes. Titrimetric methods are among the methods used in these studies.

The titrimetric analysis method is based on a solution whose concentration is well known. This is called a standard solution. This solution is used as a titre. Titrimetric analysis is performed in three ways: volumetric titrimetry, gravimetric titrimetry and coulometric titrimetry.

The volumetric titrimetry method measures the volume of a solution which reacts completely with the substance to be quantified and whose concentration is known. In gravimetric titrimetry, the mass of the reagent is measured instead of volume. In the coulometric titrimetry method, the time taken to end the electrochemical reaction is measured.

One of the standards used in invert sugar analysis is:

• TS 12067 Invert sugar syrup