invert sugar


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sugar

 [shoog´ar]
a sweet carbohydrate of either animal or vegetable origin; the two principal groups are the disaccharides and the monosaccharides.
beet sugar sucrose from sugar beets.
blood sugar
1. glucose occurring in the blood.
2. the amount of glucose in the blood.
cane sugar sucrose from sugar cane.
fruit sugar fructose.
invert sugar a mixture of equal amounts of dextrose and fructose, obtained by hydrolyzing sucrose; used in solution as a parenteral nutrient.

in·vert sug·ar

a mixture of equal parts of d-glucose and d-fructose produced by hydrolysis of sucrose (inversion).

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.

invert sugar

Etymology: L, invertere, to turn over; Gk, sakcharon
a mixture of equal amounts of dextrose and fructose, obtained by hydrolyzing sucrose. It is used in solution as a parenteral nutrient.

in·vert sug·ar

(in'vĕrt shug'ăr)
A mixture of equal parts of d-glucose and d-fructose produced by hydrolysis of sucrose (inversion).

invert sugar

see invert sugar.
References in periodicals archive ?
Invert sugar helps keep sucrose from crystallizing in candies.
Watch out for other words that are * used to describe added sugar, such as sucrose, glucose, fructose, hydrolysed starch and invert sugar.
The invert sugar, Trimoline, is sometimes used in ice cream formulas that have high fat content.
The following is a list of other forms of sugars that you should be aware of when reading labels: brown sugar, corn sweeteners, raw or white sugar, molasses, maple sugar, maltose, levulose, lactose, invert sugar, honey, high-fructose corn syrup, granulated sugar, fructose, galactose,glucose, and dextrose.
Caffeine Corn Syrup Dextrose (Corn Sugar, Glucose) High-Fructose Corn Syrup (HFCS) Invert Sugar Mannitol * Partially Hydrogenated Vegetable Oil * Salatrim Salt (Sodium Chloride) Sorbitol * Sugar (Sucrose) [C] Caution These may pose a risk and need to be better tested.
In this instance addition of a "doctor" or anticrystallizing agent, such as invert sugar or a corn syrup, permits the product to be boiled to a solids level around 95 to 97 percent but not crystallize when cool.
Watch out on the ingredients list for other words used to describe sugar, such as sucrose, glucose (syrup), fructose, hydrolysed starch and invert sugar.
When you're buying food, watch out for these words on the ingredients list: sucrose, glucose, fructose, hydrolysed starch and invert sugar.
The original label didn't exactly call it beer, reading "A Specialty Made From Schwarzbier, With Invert Sugar Syrup Added Afterward.