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.
References in periodicals archive ?
1.3.1 Inverted Sugar Syrups Overall Industrial Chain
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4.1.3 DSM Inverted Sugar Syrups Business Performance