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Inverted Sugar Syrup

What is Inverted Sugar Syrup?

Inverted sugar syrup also known as invert sugar or trimoline is a sucrose-based syrup produced with the glycoside hydrolase enzyme invertase or an acid, which splits each sucrose disaccharide molecule into its component glucose and fructose monomer molecules; one of each. [1]



History

Unknown

Other Ingredient Information

Products containing Inverted Sugar Syrup


The percentage represents the approximate total number of food products from UPC Food Search's data that contain the ingredient, "Inverted Sugar Syrup".
The data is calculated from UPC Food Search's product data only, and is not meant to reflect all food products regionally or globally.

Source(s) Derived From

 Plant Sources

Natural or Artificial?

 Natural

References
  1. Inverted sugar syrup - Wikipedia

Aliases (Also Known As)


 Invert Cane Syrup
Invert Glucose Syrup
Invert Syrup
Partially Inverted Sugar Syrup
Partially Inverted Syrup

Color Key - (Click/Tap to View) Dash

  • Natural
  • Natural & Possibly Unsafe
  • Artificial
  • Artificial & Possibly Unsafe
  • Both (Can be derived from Natural & Artificial Sources)
  • Both (Can be derived from Natural & Artificial Sources) & Possibly Unsafe

Revision History

Action User Date/Time
Ingredient addedUPC Food SearchJanuary 1, 2009 @ 2:14 AM

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