A mixture of glucose and fructose obtained by the hydrolysis of sucrose.
- ‘When sucrose is hydrolyzed the mixture of glucose and fructose is called invert sugar.’
- ‘Watch out for other words that are used to describe added sugar, such as sucrose, glucose, fructose, hydrolysed starch and invert sugar.’
- ‘Be aware that sucrose, glucose, glucose syrup, golden syrup, maple syrup, treacle, and invert sugar are all added sugars.’
- ‘The result is similar to ‘golden syrup’, which is pure invert sugar.’
- ‘Because fructose is much sweeter than glucose, the overall sweetness of the syrup is increased and it becomes a more useful substitute in food processing for sugar or invert sugar syrups.’
Late 19th century invert from inverted, because of the reversal of optical activity involved in its formation (see the chemical sense of inversion).
invert sugar/ˈinvərt ˌSHo͝oɡər/ /ˈɪnvərt ˌʃʊɡər/
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