What does the term "sugar inversion" refer to?

The term "sugar inversion" specifically refers to the process of breaking down sucrose, which is a disaccharide, into its constituent monosaccharides: glucose and fructose. This process typically occurs through the action of acids or enzymes, and it can happen spontaneously under certain conditions, particularly in the presence of heat and moisture.

When sugar is inverted, the resulting mixture becomes sweeter than the original sucrose because glucose and fructose have a higher sweetness intensity. In the confectionery industry, controlling sugar inversion is important because it can affect the texture and shelf life of candies, syrups, and other sweet products. For instance, sugar inversion can help prevent crystallization in certain confections, ensuring a smoother final product.

The other options do not correctly define sugar inversion. Caramelization involves the thermal decomposition of sugars into compounds that provide flavor and color but does not specifically refer to the breakdown of sucrose into glucose and fructose. The addition of sugar to confections and the method of crystallizing sugar are relevant processes in confectionery but do not relate to the concept of sugar inversion itself.