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.
Origin of invert sugar
First recorded in 1875–80
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
a mixture of fructose and glucose obtained by the inversion of sucrose
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.