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Inverted sugar syrup

Index Inverted sugar syrup

Invert(ed) sugar (syrup) is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water. [1]

52 relations: Anomer, Asymmetry, Baker, Baker percentage, Cadbury Creme Egg, Candi sugar, Catalysis, Chemical bond, Chemical equation, Chemical property, Chemical reaction, Chemical species, Chemical structure, Chirality (chemistry), Cigarette, Citric acid, Cofactor (biochemistry), Cyclic compound, Enrober, Fondant icing, Fructose, Fruit preserves, Function (mathematics), Glucose, Golden syrup, Google Books, High-fructose corn syrup, Honey, Hydrochloric acid, Hydrolysis, Lemon, Litre, Mixture, Molar concentration, Mole (unit), Mole fraction, Monosaccharide, Mutarotation, Optical rotation, Polarimeter, Potassium bitartrate, Reaction progress kinetic analysis, Side reaction, Simmering, Sodium bicarbonate, Solution, Sour Patch Kids, Stereoisomerism, Stoichiometry, Sucrose, ..., Sugar substitute, Sweetness. Expand index (2 more) »


An anomer is a type of geometric variation found in at certain atoms in carbohydrate molecules.

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Asymmetry is the absence of, or a violation of, symmetry (the property of an object being invariant to a transformation, such as reflection).

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A baker is someone who bakes and sometimes sells breads and other products made using an oven or other concentrated heat source.

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Baker percentage

Baker's percentage is a notation method indicating the proportion of an ingredient relative to the flour used in a recipe when making breads, cakes, muffins, and other baked goods.

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Cadbury Creme Egg

A Cadbury Creme Egg is a chocolate product produced in the shape of an egg.

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Candi sugar

Candi sugar is a Belgian sugar commonly used in brewing, especially in stronger, Belgian beers such as dubbel and tripel.

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Catalysis is the increase in the rate of a chemical reaction due to the participation of an additional substance called a catalysthttp://goldbook.iupac.org/C00876.html, which is not consumed in the catalyzed reaction and can continue to act repeatedly.

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Chemical bond

A chemical bond is a lasting attraction between atoms, ions or molecules that enables the formation of chemical compounds.

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Chemical equation

A chemical equation is the symbolic representation of a chemical reaction in the form of symbols and formulae, wherein the reactant entities are given on the left-hand side and the product entities on the right-hand side.

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Chemical property

A chemical property is any of a material's properties that becomes evident during, or after, a chemical reaction; that is, any quality that can be established only by changing a substance's chemical identity.

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Chemical reaction

A chemical reaction is a process that leads to the transformation of one set of chemical substances to another.

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Chemical species

A chemical species is a chemical substance or ensemble composed of chemically identical molecular entities that can explore the same set of molecular energy levels on a characteristic or delineated time scale.

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Chemical structure

A chemical structure determination includes a chemist's specifying the molecular geometry and, when feasible and necessary, the electronic structure of the target molecule or other solid.

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Chirality (chemistry)

Chirality is a geometric property of some molecules and ions.

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A cigarette is a narrow cylinder containing tobacco that is rolled into thin paper for smoking.

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Citric acid

Citric acid is a weak organic acid that has the chemical formula.

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Cofactor (biochemistry)

A cofactor is a non-protein chemical compound or metallic ion that is required for an enzyme's activity.

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Cyclic compound

A cyclic compound (ring compound) is a term for a compound in the field of chemistry in which one or more series of atoms in the compound is connected to form a ring.

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An enrober is a machine used in the confectionery industry to coat a food item with a coating medium, typically chocolate.

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Fondant icing

Fondant icing, also commonly referred to simply as fondant (from the), is an edible icing used to decorate or sculpt cakes and pastries.

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Fructose, or fruit sugar, is a simple ketonic monosaccharide found in many plants, where it is often bonded to glucose to form the disaccharide sucrose.

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Fruit preserves

Fruit preserves are preparations of fruits, vegetables and sugar, often canned or sealed for long-term storage.

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Function (mathematics)

In mathematics, a function was originally the idealization of how a varying quantity depends on another quantity.

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Glucose is a simple sugar with the molecular formula C6H12O6.

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Golden syrup

Golden syrup or light treacle is a thick, amber-coloured form of inverted sugar syrup made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.

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Google Books

Google Books (previously known as Google Book Search and Google Print and by its codename Project Ocean) is a service from Google Inc. that searches the full text of books and magazines that Google has scanned, converted to text using optical character recognition (OCR), and stored in its digital database.

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High-fructose corn syrup

High-fructose corn syrup (HFCS) (also called glucose-fructose, isoglucose and glucose-fructose syrup) is a sweetener made from corn starch that has been processed by glucose isomerase to convert some of its glucose into fructose.

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Honey is a sweet, viscous food substance produced by bees and some related insects.

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Hydrochloric acid

Hydrochloric acid is a colorless inorganic chemical system with the formula.

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Hydrolysis is a term used for both an electro-chemical process and a biological one.

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The lemon, Citrus limon (L.) Osbeck, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia.

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The litre (SI spelling) or liter (American spelling) (symbols L or l, sometimes abbreviated ltr) is an SI accepted metric system unit of volume equal to 1 cubic decimetre (dm3), 1,000 cubic centimetres (cm3) or 1/1,000 cubic metre. A cubic decimetre (or litre) occupies a volume of 10 cm×10 cm×10 cm (see figure) and is thus equal to one-thousandth of a cubic metre. The original French metric system used the litre as a base unit. The word litre is derived from an older French unit, the litron, whose name came from Greek — where it was a unit of weight, not volume — via Latin, and which equalled approximately 0.831 litres. The litre was also used in several subsequent versions of the metric system and is accepted for use with the SI,, p. 124. ("Days" and "hours" are examples of other non-SI units that SI accepts.) although not an SI unit — the SI unit of volume is the cubic metre (m3). The spelling used by the International Bureau of Weights and Measures is "litre", a spelling which is shared by almost all English-speaking countries. The spelling "liter" is predominantly used in American English. One litre of liquid water has a mass of almost exactly one kilogram, because the kilogram was originally defined in 1795 as the mass of one cubic decimetre of water at the temperature of melting ice. Subsequent redefinitions of the metre and kilogram mean that this relationship is no longer exact.

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In chemistry, a mixture is a material made up of two or more different substances which are mixed.

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Molar concentration

Molar concentration (also called molarity, amount concentration or substance concentration) is a measure of the concentration of a chemical species, in particular of a solute in a solution, in terms of amount of substance per unit volume of solution.

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Mole (unit)

The mole, symbol mol, is the SI unit of amount of substance.

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Mole fraction

In chemistry, the mole fraction or molar fraction (xi) is defined as the amount of a constituent (expressed in moles), ni, divided by the total amount of all constituents in a mixture (also expressed in moles), ntot: The sum of all the mole fractions is equal to 1: The same concept expressed with a denominator of 100 is the mole percent or molar percentage or molar proportion (mol%).

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Monosaccharides (from Greek monos: single, sacchar: sugar), also called simple sugars, are the most basic units of carbohydrates.

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Mutarotation is the change in the optical rotation because of the change in the equilibrium between two anomers, when the corresponding stereocenters interconvert.

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Optical rotation

Optical rotation or optical activity (sometimes referred to as rotary polarization) is the rotation of the plane of polarization of linearly polarized light as it travels through certain materials.

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A polarimeter is a scientific instrument used to measure the angle of rotation caused by passing polarized light through an optically active substance.

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Potassium bitartrate

Potassium bitartrate, also known as potassium hydrogen tartrate, with formula K C4 H5 O6, is a byproduct of winemaking.

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Reaction progress kinetic analysis

In chemistry, reaction progress kinetic analysis (RPKA) is a subset of a broad range of kinetic techniques utilized to determine the rate laws of chemical reactions and to aid in elucidation of reaction mechanisms.

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Side reaction

A side reaction is a chemical reaction that occurs at the same time as the actual main reaction, but to a lesser extent.

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Simmering is a food preparation technique in which foods are cooked in hot liquids kept just below the boiling point of water (which is 100 °C or 212 °F at average sea level air pressure), but higher than poaching temperature.

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Sodium bicarbonate

Sodium bicarbonate (IUPAC name: sodium hydrogen carbonate), commonly known as baking soda, is a chemical compound with the formula NaHCO3.

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In chemistry, a solution is a special type of homogeneous mixture composed of two or more substances.

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Sour Patch Kids

Sour Patch Kids (Known as Very Bad Kids in France, and as Maynards Sour Patch Kids in the UK) are a soft candy with a coating of invert sugar and sour sugar (a combination of citric acid, tartaric acid and sugar).

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In stereochemistry, stereoisomers are isomeric molecules that have the same molecular formula and sequence of bonded atoms (constitution), but differ in the three-dimensional orientations of their atoms in space.

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Stoichiometry is the calculation of reactants and products in chemical reactions.

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Sucrose is common table sugar.

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Sugar substitute

A sugar substitute is a food additive that provides a sweet taste like that of sugar while containing significantly less food energy.

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Sweetness is a basic taste most commonly perceived when eating foods rich in sugars.

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Redirects here:

ATC code C05BB03, ATCvet code QC05BB03, Inverse sugar, Invert sugar, Invert sugar syrup, Invert sugars, Invert syrup, Inverted cane sugar, Inverted sugar, Sucrose inversion, Sugar inversion, Trimoline.


[1] https://en.wikipedia.org/wiki/Inverted_sugar_syrup

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