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Invert Sugar. A mixture of dextrose (q.v.) and fructose (q.v.) obtained from sucrose (q.v.) by hydrolysis (q.v.) carried out either by treatment with an acid (q.v.) or the enzyme invertase (q.v.). The hydrolysis or inversion (q.v.) may be total or partial and the levels of the individual sugars (q.v.) will vary correspondingly. Totally-converted invert sugar will contain 47.5% each of dextrose and fructose and 5% of sucrose, and exhibit a higher degree of sweetness and greater hygroscopicity (q.v.) than the original sugar syrup (q.v.).