invert sugar

They can be difficult to find, but light corn syrup, also an invert sugar, makes a good substitute.

Cigarettes use inverted sugar as a casing to add flavour.

Honey contains invert sugar that has the quality of providing instant energy when consumed.

The resulting mixture of fructose and glucose is called inverted sugar syrup.

During diffusion, a portion of the sucrose breaks down into invert sugars.

Jam, when made, produces invert sugar during extensive heating under the action of the acid in the fruit.

Crystallised invert sugar solutions may be restored to their liquid state by gently heating.

This is due to the high sugar content and may be prevented with the addition of invert sugars such as glucose or fructose.

Lyle's golden syrup is a partially inverted sugar syrup.

These two are invert sugars, sweeteners in which the sucrose has been broken down into glucose and fructose.

Honey is a complex biological mixture that consists mostly of inverted sugars, primarily glucose and fructose.

Types of sugar used include sucrose, dextrose, and inverted sugar to control apparent sweetness.

Sucrose is simply hydrolyzed into an invert sugar syrup, which contains about 50% fructose.

Invertase is used industrially to hydrolyze sucrose to so-called invert sugar.

Syrups and treacles are dissolved invert sugars heated to develop the characteristic flavors.

Hydrolysis of sucrose gives a mixture called invert sugar, which is sweeter and is also a common ingredient.

Belvita contains inverted sugar syrup.

Other words that are also used to describe sugar include sucrose, glucose, fructose, invert sugar, and corn syrup.

Edible molasses syrups are often blends with maple syrup, invert sugars, or corn syrup.

Hydrolysis can convert sucrose into a syrup of fructose and glucose, producing Inverted sugar syrup.

Inverted sugar is therefore valued by bakers, who refer to the syrup as trimoline or invert syrup.

Alcoholic beverage manufacturers often add invert sugar in the production of drinks like gin, Scotch whisky, beer and sparkling wines for flavouring.

Toffee is a confection made by caramelizing sugar or molasses (creating inverted sugar) along with butter, and occasionally flour.

Most commercial glucose occurs as a component of invert sugar, an approximately 1:1 mixture of glucose and fructose.

Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components.