invert sugar

noun

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 /

First recorded in 1875–80

The sugars used are chiefly cane sugar, glucose and invert sugar—the latter commonly known as "saccharum."

Invert sugar is prepared by the action either of acid or of yeast on cane sugar.

Glucose, which is one of the constituents of invert sugar, is largely used by itself in brewing.

It is, however, never prepared from invert sugar for this purpose, but directly from starch by means of acid.

The theoretical yield then of alcohol from sucrose would be 53 per cent and from invert sugar 51 per cent.

April 18, 2024petrichor

[pet-ri-kawr]

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