Inverted sugar syrup

Invert sugar
Glucose (α-d-glucopyranose form)	Fructose (β-d-fructofuranose form)
Identifiers
CAS Number	8013-17-0 ;
ChEMBL	ChEMBL1201647 ;
ChemSpider	none;
PubChem CID	21924868;
UNII	ED959S6ACY ;
Properties
Molar mass	360.312 g/mol
Pharmacology
ATC code	C05BB03 (WHO)
	Except where otherwise noted, data are given for materials in their standard state (at 25 °C [77 °F], 100 kPa). Infobox references

Inverted sugar syrup is a syrup mixture of the monosaccharides glucose and fructose, made by splitting disaccharide sucrose. This mixture's optical rotation is opposite to that of the original sugar, which is why it is called an invert sugar. Splitting is completed through hydrolytic saccharification.

It is 1.3x sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than those that use table sugar instead. Bakers, who call it invert syrup, may use it more than other sweeteners.

Other names include invert sugar, simple syrup, sugar syrup, sugar water, bar syrup, and sucrose inversion.