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.

invert sugar

/ ˈɪnvɜːt /

noun

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

Word History and Origins

Origin of invert sugar¹

First recorded in 1875–80

Example Sentences

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

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But Sweet Dreams cereal also contains as much as 13 grams of added sugar from cane sugar, corn syrup, “invert sugar” and molasses, which according to studies can be detrimental to your nightly sleep.

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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.

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The source of corn syrup’s superpower: It’s an invert sugar.

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Technically an invert sugar, corn syrup prevents sugar crystals from forming.

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