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Inverted Sugar
Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter][dubious – discuss] and its products tend to retain moisture and are less prone to crystallization. Inverted sugar is therefore valued by bakers, who refer to the syrup as invert syrup. It is similar to high-fructose corn syrup.
Inverted sugar Pairs With:
Food Item
Flavor Affinity Level
Did you know there are 80 food flavor pairings in my database for Inverted Sugar available. What you are seeing above is a random list of 30 items which pair with Inverted Sugar.
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Inverted sugar Properties:
| Food Property | Type | Description |
|---|---|---|
| Flavor Profile | Sweet | Inverted sugar has a very sweet taste due to its high sugar content. |
| Chemical Composition | Acidity/Alkalinity (pH) | Inverted sugar has a neutral pH level. |
| Texture | Moisture | Inverted sugar has a high moisture content, making it very moist and sticky in texture. |
| Nutritional Value | Macronutrients | Inverted sugar is high in carbohydrates, providing a source of quick energy. |
| Cooking Behavior | Heat Conductivity | Inverted sugar has good heat conductivity, making it ideal for use in cooking and baking. |
Food Pairing App - Version 1.2.0