Invert-sugar



noun
1.
a mixture of the dextrorotatory forms of glucose and fructose, formed naturally in fruits and produced artificially in syrups or fondants by treating cane sugar with acids.
/ˈɪnvɜːt/
noun
1.
a mixture of fructose and glucose obtained by the inversion of sucrose

invert sugar n.
A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose, found naturally in fruits and honey, and produced artificially for use in the food industry.

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