I've spoken with beekeepers in other countries who invert sucrose using
nothing but citric acid, then neutralize afterwards with baking soda to
minimize further formation of HMF.  They do so for either of two reasons:
1.  In order to allow a greater concentration of sugar in syrup without
granulation, or
2.  Because they feel that bees process it better.

I've seen few studies performed to support hypothesis No. 2.  The results
of one performed by Mussen and Johnson at U.C. Davis supported the
hypothesis.  They tested Mann Lake's Prosweet vs sucrose syrup.  Prosweet
is roughly 50% sucrose, and 25% ea glucose and fructose.

-- 
Randy Oliver
Grass Valley, CA
www.ScientificBeekeeping.com

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