砂糖经加水和加酸煮至一定的时间和合适温度冷却后即成。此糖浆可长时间保存而不结晶，多数用在中式月饼皮内、萨其马和各种代替砂糖的产品中。转化糖浆中含有丰富的糖，是蛋糕必不可少的原料。
将果泥、转化糖浆和葡萄糖混合加热。
最近使用转化糖浆来代替葡萄糖、麦芽糖浆、蜂蜜的情形很多，如使用喜配多SP更能制造出优良的产品。
Recently, it is more often to use invert syrup to substitute glucose, maltose syrup and honey with invert syrup. By adding SpreadMount SP, the quality of final product could be better.
因为葡萄糖有晶体结构或糖浆结构的精巧结构使它更昂贵，葡萄糖在发酵培养基中是主要的产物，通过直接糖化酶转化淀粉得到。
Because the glucose in refined form such as crystalline form or as syrup form is more expensive, glucose in fermentation medium is mostly produced by direct enzymatic conversion of starch.
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