Description

Invert sugar
Invert sugar Inversion is the process in which sugar is split into its two component sugars, glucose and fructose, and the resulting product is sugar, a liquid sugar with equal parts glucose and fructose.

Because fructose is sweeter than sucrose or glucose, sugar is sweeter than white sugar.
50% sugar is ½ sucrose, ¼ glucose, and ¼ fructose because only half of the sucrose has been inverted.
The ratio of sucrose to sugar in liquid sugar depends on which function is required—it is mainly used by food manufacturers to retard crystallization or retain moisture in packaged foods.
You can make it at home: when a recipe calls for sugar to be boiled gently in a mixture of water and lemon juice, the product is inverted sugar.