invert sugar

A Dictionary of Food and Nutrition | 2005 | 361 words | Copyright

invert sugar The mixture of glucose and fructose produced by hydrolysis of sucrose, 1.3 times sweeter than sucrose. So called because the optical activity is reversed in the process. It is important in the manufacture of sugar confectionery, and especially boiled sweets, since the presence of 10–15% invert sugar prevents the crystallization of sucrose.

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DAVID A. BENDER. "invert sugar." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. 29 May. 2012 <http://www.encyclopedia.com>.

DAVID A. BENDER. "invert sugar." A Dictionary of Food and Nutrition. 2005. Encyclopedia.com. (May 29, 2012). http://www.encyclopedia.com/doc/1O39-invertsugar.html

DAVID A. BENDER. "invert sugar." A Dictionary of Food and Nutrition. 2005. Retrieved May 29, 2012 from Encyclopedia.com: http://www.encyclopedia.com/doc/1O39-invertsugar.html

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