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Invert Sugar

Alternate Names

Invert Sugar Syrup

Description

Invert sugar is a 50/50 mixture of glucose and fructose, sweeter than sucrose (Table Sugar). It is commercially produced by splitting apart the sucrose molecule. Honey and maple syrup is mostly invert sugar.

Invert Sugar - Quick Stats
Names

Invert Sugar Syrup

Allergy Information

Uses

Sweetener

Additional Information

Making Invert Sugar at Home:



Found In

Candy, confections, soft drinks, honey, granola bars, maple syrup, sweetened products, also used in the brewing industry and in some intravenous solutions

Possible Health Effects

Potentially genetically engineered as most sugar beets are genetically modified. Can contribute to dental cavities.

Allergy Information

May be Genetically Engineered or Modified

Researcher Comments

When an individual makes jam or jelly at home, they are in fact making invert sugar by adding citric acid to table sugar (sucrose) and then boiling the liquid.

Online Resources/Related

Print Resources



Copyright November 6, 2012 Be Food Smart, Updated 3/12/13




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