an assortment of equal elements of glucose and fructose resulting from the hydrolysis of sucrose. It really is discovered naturally in fruits and honey and produced artificially for usage in food industry.
An equal blend of glucose and fructose formed by the enzymatic hydrolysis of sucrose; its present honey and some fruits, as well as produced industrially.
View under Invert.
An amorphous saccharine compound, the main constituent of honey, and made by the action of ferments or dilute acids on cane-sugar.
a combination of equal parts of glucose and fructose caused by the hydrolysis of sucrose; discovered naturally in fruits; sweeter than sugar
a number of sugar, composed of a combination of dextrose and levulose, discovered naturally in fruits, and created artificially because of the inversion of cane sugar (sucrose); also, less properly, the grape sugar or dextrose gotten from starch. See Inversion, Dextrose, Levulose, and Sugar.