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By Culinary Institute of America
Published 2015
The term invert sugar refers to a sugar (sucrose or table sugar) whose optical or refractory properties have been altered. This altering occurs when it is boiled together with a dilute acid, such as cream of tartar (in solution), lemon juice, vinegar, and so on. In the presence of the acid, the sucrose breaks down into its two components, dextrose and fructose.
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