invert sugar


Definition of invert sugar

: a mixture of usually equal proportions of dextrose and levulose that is sweeter than sucrose, is resistant to crystallization and promotes retention of moisture, and is used commercially in various foods (such as baked goods, confections, or fruit preserves) and beverages to enhance flavor and texture and prolong shelf life

Note: Invert sugar resembles honey in composition but not in flavor and is produced commercially by acidic or enzymatic hydrolysis.

Examples of invert sugar in a Sentence

Recent Examples on the Web Note that granola bars may use other names for sugar, including corn syrup, brown rice syrup, honey, invert sugar, molasses, barley malt extract, fructose, and dextrose. The Editors, Field & Stream, 3 Sep. 2019 Bring first measure of cream to a boil with invert sugar and glucose. Bethany Jean Clement, The Seattle Times, 4 Dec. 2018 White Chocolate Chantilly 225g white chocolate 150g cream 15g invert sugar (Trimoline) 15g liquid glucose 400g cream 1. Bethany Jean Clement, The Seattle Times, 4 Dec. 2018 Check the label for ingredients like brown sugar, corn sweetener, corn syrup, dextrose, fructose, glucose, high-fructose corn syrup, honey, invert sugar, lactose, malt syrup, maltose, molasses, raw sugar, sucrose, trehalose and/or turbinado sugar. Rebecca Drudi,, 10 Sep. 2017

These example sentences are selected automatically from various online news sources to reflect current usage of the word 'invert sugar.' Views expressed in the examples do not represent the opinion of Merriam-Webster or its editors. Send us feedback.

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First Known Use of invert sugar

1864, in the meaning defined above

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Time Traveler for invert sugar

Time Traveler

The first known use of invert sugar was in 1864

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Dictionary Entries Near invert sugar

invert soap

invert sugar

in (very) bad/poor taste

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Cite this Entry

“Invert sugar.” Dictionary, Merriam-Webster, Accessed 19 Oct. 2021.

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More Definitions for invert sugar

invert sugar


Medical Definition of invert sugar

: a mixture of D-glucose and D-fructose that is sweeter than sucrose, that occurs naturally in fruits and honey, that is usually made commercially from a solution of cane sugar by hydrolysis (as with acid), and that is used chiefly as a difficultly crystallizable syrup in foods and in medicine

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