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Inverted Sugar

Appears in
Mouthfeel: How Texture Makes Taste

By Ole Mouritsen and Klavs Styrbæk

Published 2017

  • About
Inverted sugar is a particular form of the disaccharide sucrose, in which its two component sugars, glucose and fructose, have been split apart. This produces two effects: inverted sugar tastes sweeter than ordinary sugar because fructose is sweeter than sucrose, and the glucose prevents the sugar from crystallizing—for example, when used to make ice cream and sweets.

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