invert sugar

American  

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.

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invert sugar British  

/ ˈɪnvɜːt /

noun

1. a mixture of fructose and glucose obtained by the inversion of sucrose

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Etymology

Origin of invert sugar

First recorded in 1875–80

Example Sentences

“If you add even just a small amount of invert sugar to your sugar solution while you're cooking it, it'll help it to prevent from crystallizing,” he said.

From Salon • Mar. 25, 2025

Vu also recommended using an invert sugar, which is a liquid mixture of the monosaccharides glucose and fructose.

From Salon • Mar. 25, 2025

Corn syrup — not to be confused with high-fructose corn syrup — is less sweet than granulated sugar and mimics invert sugar, which helps to keep the churned sorbet creamy and scoopable.

From Washington Post • Jul. 15, 2022

Without getting too in the weeds, the smaller molecules of invert sugar lend it the characteristic texture of a thick liquid that imparts glossy sheen and smoothness.

From Washington Post • Apr. 20, 2022

The acid, upon being boiled with the sugar, changes a part of the cane sugar to invert sugar, and as this does not crystallize, the candy will not become sugary.

From Woman's Institute Library of Cookery Volume 5: Fruit and Fruit Desserts; Canning and Drying; Jelly Making, Preserving and Pickling; Confections; Beverages; the Planning of Meals by Woman's Institute of Domestic Arts and Sciences