TYPEBASE4 INDEX >> SWEETENER >>
INVERT SUGAR
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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. |
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BLOOD TYPE DIET VALUES
Follow Secretor value if you do not know your secretor status.
BLOOD TYPE A
Secretor:
 NEUTRAL
Non Secretor:
 AVOID
BLOOD TYPE B:
Secretor:
AVOID: Flocculates serum or precipitates serum proteins.
Non Secretor:
AVOID: Flocculates serum or precipitates serum proteins.
BLOOD TYPE AB:
Secretor:
AVOID: Metabolic inhibitor.
Non Secretor:
AVOID: Metabolic inhibitor.
BLOOD TYPE O
Secretor:
AVOID: Metabolic inhibitor.
Non Secretor:
AVOID: Metabolic inhibitor.
LECTIN CHARACTERIZATION:
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.
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Program and data copyright 1997-2015 Peter D'Adamo. |
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