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invert sugar

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invert sugar

[′in‚vərt ‚shu̇g·ər]
(food engineering)
A mixture consisting of 50% glucose and 50% fructose, obtained by hydrolysis of sucrose, which absorbs water readily; used in the food industry.
McGraw-Hill Dictionary of Scientific & Technical Terms, 6E, Copyright © 2003 by The McGraw-Hill Companies, Inc.
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References in periodicals archive
1.3.1 Inverted Sugar Syrups Overall Industrial Chain
Read the in depth blog titled "Global Inverted Sugar Syrups Market" @ https://www.radiantinsights.com/research/global-inverted-sugar-syrups-market
4.1.3 DSM Inverted Sugar Syrups Business Performance
Global Inverted Sugar Syrups Market to Witness Significant Revenue Growth to 2023 / Radiant Insights,Inc
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