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INVERT SUGAR

General Description:

Invert sugar is created by combining a SUGAR SYRUP with a small amount of acid (such as CREAM OF TARTAR or lemon juice) and heating. This inverts, or breaks down, the SUCROSE into its two components, GLUCOSE and FRUCTOSE, thereby reducing the size of the sugar crystals. 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.

BLOOD TYPE DIET VALUES

Follow Secretor value if you do not know your secretor status.

TYPE A:

Secretor:

NEUTRAL

Non Secretor:

AVOID

TYPE B:

Secretor:

AVOID: Flocculates serum or precipitates serum proteins.

Non Secretor:

AVOID: Flocculates serum or precipitates serum proteins.

TYPE AB:

Secretor:

AVOID: Metabolic inhibitor.

Non Secretor:

AVOID: Metabolic inhibitor.

TYPE O:

Secretor:

AVOID: Metabolic inhibitor.

Non Secretor:

AVOID: Metabolic inhibitor.

LECTIN CHARACTERIZATION:

No data on this food.

RECIPES FEATURING THIS FOOD:

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SPECIAL NOTE:

GENETIC MODIFICATION	No data on this food.
PESTICIDES	No data on this food.
CONTAMINATION	No data on this food.
IRRADIATION	No data on this food.
ANTIOXIDANTS	No data on this food.
ALLERGENS	No data on this food.
GLYCEMIC INDEX	No data on this food.