invert sugar


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invert sugar

n.
A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. It is found naturally in fruits and honey and produced artificially for use in the food industry.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

invert sugar

(ˈɪnvɜːt)
n
(Chemistry) a mixture of fructose and glucose obtained by the inversion of sucrose
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

in′vert sug′ar


n.
a mixture of the dextrorotatory forms of glucose and fructose formed naturally in fruits and produced artificially by treating cane sugar with acids.
[1875–80]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.invert sugar - a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose
carbohydrate, saccharide, sugar - an essential structural component of living cells and source of energy for animals; includes simple sugars with small molecules as well as macromolecular substances; are classified according to the number of monosaccharide groups they contain
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
invertsocker

invert sugar

[ˈɪnvɜːtˈʃʊgəʳ] Nazúcar m invertido
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

invert sugar

nInvertzucker m
Collins German Dictionary – Complete and Unabridged 7th Edition 2005. © William Collins Sons & Co. Ltd. 1980 © HarperCollins Publishers 1991, 1997, 1999, 2004, 2005, 2007
References in periodicals archive ?
On the basis of product, this report displays the production, revenue, price, market share and growth rate of each type, primarily split into*Pharma Grade Invert Sugar Syrups *Bakery Grade Invert Syrups *Distillery Grade Invert Sugars *Others
The tips of the fruit start ripening by turning brown as they enter the rutab stage that is characterised by a decrease in weight due to moisture loss, the conversion of sucrose into invert sugar (a mixture of glucose and fructose obtained by the hydrolysis of sucrose) and browning of the skin as well as softening of the tissues.
It comes in many forms, including brown sugar, corn sweetener, corn syrup, high-fructose corn syrup, honey dextrose, fruit juice concentrates, invert sugar, malt sugar, molasses, raw sugar, turbinado and ingredients ending in "-ose."
Ultra-processed foods are usually made in ways that you could not easily replicate in your home and might contain ingredients such as hydrogenated oils, hydrolyzed proteins, soy protein isolate, maltodextrin, invert sugar, high fructose corn syrup, dyes, stabilizers, and emulsifiers.
[ClickPress, Wed Oct 03 2018] The invert sugar syrups or invert sugars are chemically made up of a mixture of glucose and fructose.
This sample did not meet the standard specifications on colour, conductivity ash content, copper, invert sugar content, marking and polarisation.
The chemical method for invert sugar estimation depends on properties of reducing sugars as glucose and fructose to reduce copper in the cupric state ([Cu.sup.2+]) to cuprous ([Cu.sup.+]) in alkaline solutions as mentioned in the following procedure.
* Sugars, such as cane sugar, beet sugar, brown sugar, dextrose, glucose, invert sugar, lactose and maltose
Oat flakes, rice flakes, soy lecithin, invert sugar, glucose, vegetable fat, Brazil nut, golden flaxseed, sodium chloride and vitamins A and E were purchased at local shops in Maringa.
Avoid Added Sugar: When you read a food label, look out for: corn syrup, cane sugar, brown sugar, brown sugar syrup, dextrin, dextrose, dried cane syrup, glucose, fructose, high-fructose corn syrup, honey, invert sugar, lactose, maltodextrin, maltose, mannitol, molasses, natural sweeteners, polydextrose, raw sugar, sucrose syrup, turbinado sugar, xylitol, organic evaporated cane juice, evaporated cane juice, evaporated cane juice crystals, evaporated cane sugar and maple syrup.
On food labels sugar can be listed as brown sugar, palm sugar, cane sugar, corn syrup, fructose, fruit juice concentrate, glucose (dextrose), high-fructose corn syrup, honey, invert sugar, lactose, maltose, molasses, raw sugar, (table) sugar (sucrose) or syrup.