1) Je9ns
Found on
https://www.crosswordclues.com/clue/invert-sugar
A mixture of dextrose and fructose found in fruits or produced artificially by the inversion of sucrose (e.g. hydrolyzed cane sugar).
Found on
http://howtobrew.com/book/glossary
subjected to chemical inversion : inverted.
Found on
http://users.ugent.be/~rvdstich/eugloss/DIC/dictio48.html
(from the article `candy`) Invert sugar, a mixture of glucose (dextrose) and fructose produced from sugar (sucrose) by application of heat and an acid `sugar doctor,` such as ... ...bond of the anomeric carbon of glucose is joined to the anomeric carbon of fructose. Hydrolysis of sucrose by dilute acid or by the enzyme ... ...
Found on
http://www.britannica.com/eb/a-z/i/35
Subjected to chemical inversion: inverted. ... (18 Nov 1997) ...
Found on
http://www.encyclo.co.uk/local/20973
a mixture of equal amounts of dextrose and fructose, obtained by hydrolyzing sucrose; used in solution as a parenteral nutrient.
Found on
http://www.encyclo.co.uk/local/21001
A mixture of dextrose and fructose found in fruits or produced artificially by the inversion of sucrose (e.g. hydrolyzed cane sugar).
Found on
http://www.howtobrew.com/glossary.html
Type: Term Definitions: 1. a mixture of equal parts of d-glucose and d-fructose produced by hydrolysis of sucrose (inversion).
Found on
http://www.medilexicon.com/medicaldictionary.php?t=86238
Invert sugar is the mixture of dextrose and laevulose, prepared by heating cane sugar with dilute acids. It is readily fermentable, reduces Fehling's solution, and is used in the preparation of sparkling wines.
Found on
http://www.probertencyclopaedia.com/browse/QI.HTM
Mixture of glucose and fructose
Found on
http://www.translationdirectory.com/glossaries/glossary071.htm
[
n] - a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose
Found on
http://www.webdictionary.co.uk/definition.php?query=invert%20sugar
Created by combining a sugar syrup with a small amount of acid (such as cream of tartar or lemon juice) and heating. This inverts, or breaks down, the sucrose into its two components, glucose and fructose, thereby reducing the size of the sugar crystals. Because of its fine crystal structure, invert sugar produces a smoother product and is used i.....
Found on
http://www.wrenscottage.com/kitchen/glossary.php
a mixture of fructose and glucose produced by chemically breaking down sucrose; used for priming.
Found on
https://byo.com/resources/glossary
The product of the hydrolysis of sucrose, which is glucose and fructose. Yeast convert invert sugar more rapidly than sucrose, such as simple cane sugar, because they do not have to break the sucrose down into glucose and fructose themselves. Invert sugar can be made by dissolving two parts sugar into one part water, adding two teaspoons lemon juic...
Found on
https://www.encyclo.co.uk/local/22309
Sugar syrup exposed to a small amount of acid and heated to break sucrose into glucose and fructose to reduce the size of the crystals. Invert sugar is used for fondant icings for cakes.
Found on
https://www.homebaking.org/glossary/
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.
Found on
https://www.infoplease.com/dictionary/invert-sugar
No exact match found.
