invert sugar

American Heritage® Dictionary of the English Language, Fourth Edition

1. n. A mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose. It is found naturally in fruits and honey and produced artificially for use in the food industry.

Century Dictionary and Cyclopedia

1. n. An amorphous saccharine substance, the chief constituent of honey, and produced by the action of ferments or dilute acids on cane-sugar. It is regarded as a mixture of equal parts of dextrose and levulose. A solution of cane-sugar turns the polarized ray of light to the right, while invert-sugar turns it to the left. From this inversion of the action on polarized light the process is called inversion, and the product invert-sugar.

Wiktionary

1. n. An equal mixture of glucose and fructose formed by the enzymatic hydrolysis of sucrose; it is found in honey and some fruits, and also produced industrially.

GNU Webster's 1913

1. adj. (Chem.) a variety of sugar, consisting of a mixture of dextrose and levulose, found naturally in fruits, and produced artificially by the inversion of cane sugar (sucrose); also, less properly, the grape sugar or dextrose obtained from starch. See Inversion, Dextrose, Levulose, and Sugar.
2. n. See under Invert.

WordNet 3.0

1. n. a mixture of equal parts of glucose and fructose resulting from the hydrolysis of sucrose; found naturally in fruits; sweeter than glucose