Invert Sugar is made by the chemical breakdown of sucrose to fructose and glucose, by the action of acid or heating, and as fructose is a natural sweetener and is sweeter than sucrose it could be used as an alternative for sugar or honey in, any food recipes but its amount can vary because of its property of providing more sweetness than the actual sugar and hence used less. The name invert sugar comes from its specific angle of rotation due to the ... Read more
