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Inverted sugar syrup
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<p>Inverted sugar syrup is a <a href="/facts/Syrup/sYS48lTx">syrup</a> <a href="/facts/Mixture/tms8rbmn">mixture</a> of the <a href="/facts/Monosaccharide/yzs2d6Eq">monosaccharides</a> <a href="/facts/Glucose/oUSkoLCD">glucose</a> and <a href="/facts/Fructose/pEqWJC2N">fructose</a>, made by splitting <a href="/facts/Disaccharide/9dnUQggw">disaccharide</a> <a href="/facts/Sucrose/7y1ke94L">sucrose</a>. This mixture's <a href="/facts/Optical_rotation/XQ3q2R3R">optical rotation</a> is opposite to that of the original sugar, which is why it is called an <i>invert</i> sugar. Splitting is completed through <a href="/facts/Hydrolytic/JTvwIHPs">hydrolytic</a> <a href="/facts/Saccharification/tn46VeAl">saccharification</a>. </p><p>It is 1.3x <a href="/facts/Sweetness/pWt6LlXy">sweeter</a> than <a href="/facts/Table_sugar/9qpD1vl5">table sugar</a>, and foods that contain invert sugar retain moisture better and crystallize less easily than those that use table sugar instead. <a href="/facts/Baker/nWJoFdv4">Bakers</a>, who call it invert syrup, may use it more than other <a href="/facts/Sweeteners/jtA1DAjx">sweeteners</a>. </p><p>Other names include invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, and sucrose inversion. </p>