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invert sugar

   Also found in: Dictionary/thesaurus, Medical, Wikipedia 0.03 sec.
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.


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Fructose-containing sweeteners - such as sugar, invert sugar, honey, fruit juice concentrates, and high fructose corn syrup - are essentially interchangeable in composition, calories, and metabolism.
Watch out for other words that are used to describe added sugar, such as sucrose, glucose, fructose, hydrolysed starch and invert sugar.
Here are some of the aliases sugar goes by: brown sugar corn sweetener corn syrup fructose fruit juice concentrate glucose dextrose high-fructose corn syrup honey invert sugar lactose maltose molasses raw sugar sucrose syrup Because sugar is a carbohydrate, every gram contains 4 calories, no matter what name it travels under.
 
 
 
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