a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose

Created by combining a sugar syrup with a small amount of food acidulant and heating. This inverts, or breaks down sucrose into its two components, glucose and fructose The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture. Because of its fine crystal structure, invert sugar produces a smoother product and is used in making syrups. It is found in many sweetened beverages.

A temporary mixture of equal parts of glucose and fructose formed by hydrolyzing dextrorotatory sucrose.