Googled and googled and......
per Wikipedia
Honey's natural sugars are dehydrated, which prevents fermentation, with added enzymes to modify and transform their chemical composition and pH. Invertases and digestive acids hydrolyze sucrose to give the monosaccharides glucose and fructose.
Invertase is an enzyme that catalyzes the hydrolysis (breakdown) of sucrose (table sugar).
Hydrolysis (/haɪˈdrɒlɨsɪs/; from Greek hydro-, meaning "water", and lysis, meaning "separation") usually means the cleavage of chemical bonds by the addition of water. Where a carbohydrate is broken into its component sugar molecules by hydrolysis (e.g. sucrose being broken down into glucose and fructose), this is termed saccharification. Generally, hydrolysis or saccharification is a step in the degradation of a substance.
Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to retain moisture and are less prone to crystallization.
Physical chemistry[edit] (fondant)
Poured fondant is formed by supersaturating water with sucrose. More than twice as much sugar will dissolve in water at the boiling point as will at room temperature. After the sucrose is dissolved, if the solution is left to cool undisturbed, the sugar will remain dissolved in a supersaturated solution until nucleation occurs. While the solution is supersaturated, if a seed crystal (undissolved sucrose) falls into the mix, or if the solution is agitated, the dissolved sucrose crystallizes to form large, crunchy crystals (which is how rock candy is made). However, if the solution is allowed to cool undisturbed, and then stirred vigorously, it forms many tiny crystals, resulting in a smooth textured fondant.
http://www.compoundchem.com/2014/10/21/chemistryofcandy/By contrast, in the case of non-crystalline candies, such as lollipops and toffee, we actively want to prevent crystal formation. This can be accomplished in a number of ways. Chemically, ‘interfering agents’ can be added to the sugar solution in order to prevent crystallisation – common additions include other sugars such as glucose and fructose, which, having molecules of a different size and shape, get in the way of the sucrose molecules and stop crystals forming. Other chemicals, particularly acids, can be added to break up the sucrose into glucose and fructose, which also prevents crystallisation.
http://chemwiki.ucdavis.edu/Biological_Chemistry/Carbohydrates/Disaccharides/SucroseInvert Sugar
When sucrose is hydrolyzed it forms a 1:1 mixture of glucose and fructose. This mixture is the main ingredient in honey. It is called invert sugar because the angle of the specific rotation of the plain polarized light changes from a positive to a negative value due to the presence of the optical isomers of the mixture of glucose and fructose sugars.
Read more:
http://chestofbooks.com/food/science/Experimental-Cookery/Effect-Of-Acid-Upon-Sugars-And-Hydrolysis-Of-Sugars.html#.VHz0HZRdUrM#ixzz3Kgrcjs9vEffect Of Acid Upon Sugars And Hydrolysis Of Sugars
Strong concentrated acids decompose all the sugars producing humus or caramel substances. The weak acids, malic and citric in fruits, lactic in sour milk, acetic acid, and salts with an acid reaction like cream of tartar, affect, the sugars in different degrees, depending on the particular acid used, the strength of the acid, whether it is heated, and the length of time of heating.
And this is why I was hoping for a Chemist
