{"id":31229,"date":"2020-07-23T05:35:21","date_gmt":"2020-07-23T05:35:21","guid":{"rendered":"https:\/\/www.healthbenefitstimes.com\/glossary\/?p=31229"},"modified":"2023-10-30T06:35:51","modified_gmt":"2023-10-30T06:35:51","slug":"invert-sugar","status":"publish","type":"post","link":"https:\/\/www.healthbenefitstimes.com\/glossary\/invert-sugar\/","title":{"rendered":"Invert sugar"},"content":{"rendered":"

\"\"<\/a>The mixture of glucose and fructose produced by hydrolysis of sucrose, 1.3 times sweeter than sucrose. So called because the optical activity is reversed in the process.<\/p>\n

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Sugar formed by acid hydrolysis of fructose and glucose.<\/p>\n

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Chemically treated sucrose is sold as a liquid form of a mixture of glucose and fructose and primarily used to sweeten baked goods.<\/p>\n

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A mixture of glucose and fructose that results from the hydrolysis of sucrose.<\/p>\n

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Mixture consisting of one molecule of glucose and one of fructose resulting from the hydrolysis of sucrose.<\/p>\n

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A mixture of equal parts of glucose and levulose, derived from the breakdown of sucrose.<\/p>\n

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The mixture of glucose and fructose produced by hydrolysis of sucrose, 1.3 times sweeter than sucrose. So called because the optical activity is reversed in the process. Sugar formed by acid hydrolysis of fructose and glucose. Chemically treated sucrose is sold as a liquid form of a mixture of glucose and fructose and primarily used […]<\/p>\n","protected":false},"author":2,"featured_media":31230,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[9],"tags":[],"class_list":["post-31229","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-i"],"yoast_head":"\nInvert sugar - Definition of Invert sugar<\/title>\n<meta name=\"description\" content=\"The mixture of glucose and fructose produced by hydrolysis of sucrose, 1.3 times sweeter than sucrose. 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