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      [Noun]  | "invert sugar" 


      1: a mixture of usually equal proportions of dextrose and levulose that is sweeter than sucrose, is resistant to crystallization and promotes retention of moisture, and is used commercially in various foods (such as baked goods, confections, or fruit preserves) and beverages to enhance flavor and texture and prolong shelf life


      Origin: 1864 ;

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       [ "Inverted Sugar Syrup" ]

      1: Inverted or invert1 sugar syrup is a sucrose-based syrup, produced by splitting each sucrose disaccharide molecule into its component monomers, glucose and fructose

        * e.g.,  ... Ingredients:Inverted sugar syrup, water, artificial flavors 

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