Polyphosphates as the Additives for Foods (Part 2)

Effect of Polyphosphates as Invertives for Cane Sugar

Abstract

We have studied inversion of cane sugar by polyphosphates. The results of the study are as follows :
The polyphosphates, the ratio of Na₂O to P₂O₅ of which is less than 1 and greater than 0 (they are called “ultra” polyphosphate), can invert cane sugar, but polyphosphates in other range of the ratio cannot.
The yield of invert sugar treated with “ultra” polyphosphate increases in proportion to the amount of additives, temperature applied, and length of time of heating.
The yield of invert sugar treated with “ultra” polyphosphate gradually increases without heating even if left at room temperature for some time.
In cases where the same amount of additives are employed, the additive with lower pH produces more inversion, although little inversion is made in the soy.