Beurteilung der Inversionswirkung von Stärkesirupen vom Standpunkt der Bonbonerzeuger

When comparing the two methods applied by candy manufacturers for judging glucose, i.e. determination of inversion qualities (IV) and of the inversion factor (IF), it could be seen that the relations between these two values are not sufficiently provable. Analysis of candy masses produced direct in the plant proved the quantity of the inversion sugar formed to be in direct relation to the inversion qualities of the syrups. Since no reliable relations between the values of the inversion quality and the inversion factor could be proved, however, it cannot be found through the inversion factor, how strong the catalytic effect of the glucose upon the inversion will be. The exact determination of the inversion factor is complicated by the fact that the colour change of the indicators is not sufficiently distinct when determinating the titration values, this mainly applying to syrups coloured yellow. It is true, that the determination of the inversion qualities as an objectification of the candy samples is more circumstantial and does not explain what causes the inversion effect of the syrup, but it supplies the candy manufacturer with a reliable figure, as this determination gives an overall evaluation of the effects of the factors participating in the formation of inversion sugar and thus actually influencing the candy quality regarding shelflife. In addition to these factors, it is also necessary to take the catalytic influence of the cations of heavy metals and alkaline earths into account for these increase the inversion qualities considerably. Finally, the buffering character of glucoses was tested with an increased apparent content of P₂O₅ and/or with an increased phosphate equivalent which can have a favourable effect when acidifying the candy masses not yet cooled off sufficiently.