One of the mysteries of the English language finally explained.
A mixture of glucose and fructose obtained by the hydrolysis of sucrose.
- ‘Because fructose is much sweeter than glucose, the overall sweetness of the syrup is increased and it becomes a more useful substitute in food processing for sugar or invert sugar syrups.’
- ‘The result is similar to ‘golden syrup’, which is pure invert sugar.’
- ‘Watch out for other words that are used to describe added sugar, such as sucrose, glucose, fructose, hydrolysed starch and invert sugar.’
- ‘When sucrose is hydrolyzed the mixture of glucose and fructose is called invert sugar.’
- ‘Be aware that sucrose, glucose, glucose syrup, golden syrup, maple syrup, treacle, and invert sugar are all added sugars.’
Late 19th century: invert from inverted, because of the reversal of optical activity involved in its formation (see the chemical sense of inversion).
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