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Invert sugar   /ɪnvˈərt ʃˈʊgər/   Listen
Invert sugar

noun
1.
A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose.





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"Invert sugar" Quotes from Famous Books



... when in the presence of inverted sugar, is said to give accurate results. The process consists in adding sulphate of copper and lime to hot molasses, so that the oxide of copper is changed to a protoxide, and the invert sugar becomes water and carbonic acid. The whole is neutralized with phosphoric acid. There follow a great number of precipitates; the exact volume of liquid in which these are found is determined after two ...
— Scientific American Supplement, No. 832, December 12, 1891 • Various
... or the crystallizing of such candy as taffy, an acid of some kind is generally used with the cane sugar in the making of this variety of confection. The acid, upon being boiled with the sugar, changes a part of the cane sugar to invert sugar, and as this does not crystallize, the candy will not become sugary. A similar effect is obtained by adding glucose in sufficient amounts; since it does not crystallize, the cane sugar is prevented from ...
— Woman's Institute Library of Cookery, Vol. 5 • Woman's Institute of Domestic Arts and Sciences


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