FOOD RESOURCE COLLEGE OF HEALTH AND HUMAN SCIENCES, OREGON STATE UNIVERSITY
INVERT SUGAR, INVERSOL, NULOMOLINE, COLOROSE
Excerpts from Bender, Arnold E. 1990. Dictionary of Nutrition and Food Technology. Butterworths, Boston.
Mixture of glucose and fructose produced by hydrolysis of sucrose. 130% sweetness of sucrose. Important in the manufacture of sugar confectionery, since the presence of 10-15% of invert sugar prevents the crystallization of cane sugar.
is the result of the hydrolysis of sucrose to yield an equal mixture of glucose and fructose,.
Ruth Winter.1978. A Consumer's Dictionary of Food Additives. Crown Publishers, Inc., New York.
A mixture of 50 percent glucose and 50 percent fructose. It is sweeter than sucrose. Commercially produced by "inversion" of sucrose. Honey is mostly invert sugar. Invert sugar is used in confectionery and in brewing. Like glycerin it holds in moisture and prevents drying out. Used medicinally in intravenous solutions. No known toxicity. GRAS in packaging.
Igoe, Robert S. 1983. Dictionary of Food Ingredients. Van Nostrand and Reinhold Company.
is a sweetener which is a mixture of equal weights of dextrose [glucose] and levulose [fructose]. It is more soluble than sucrose and has higher moisture-retaining properties because of the fructose content. It resists crystallization. It is used in candy and icings because it is sweeter, more soluble, and crystallizes less readily than sucrose.
