Invert Sugar, or Inverted Sugar

[Guest guest]

OK, I just ran across a new term today: " Invert Sugar " or " Inverted Sugar? " also sold as " Candy Sugar " It's used in candy making, some beer brewing, and sometimes, as a supplemental food for Bees.  From the description, it sounds like it would be SCD legal.

Specialty liquid sugar often used in homemade marshmallows. Invert sugar is created by combining a sugar syrup with a small amount of acid and heating. This inverts, or breaks down, the sucrose into its two components, glucose and fructose, thereby reducing the size of the sugar crystals. (monosacrides?) Because of its fine crystal structure, invert sugar produces a smoother product and is used in making candies such as fondant, and some syrups. The process of making jams and jellies automatically produces invert sugar by combining the natural acid in the fruit with granulated sugar and heating the mixture.

Help! Are there any Cellular Biologists in the group anymore? I guess you would have to be sure ALL the sugar had been broken down. Not sure how you would verify that. It's just that honey is So expensive, it would be nice to think it's this easy to substitute.

.... Probably a bad idea anyway, since the FDA just gave the green light to Genetically Modified Sugar Beets. Expect Crohn's cases to skyrocket - but we have the cure. Got to work on planning my restaurant.