Invert sugar syrup is sweeter than sugar, and its ability to resist crystallization results in a smooth texture.

Question

Quizplus · Accepted Answer

Invert sugar syrup is indeed sweeter than regular sugar (sucrose) because it is a mixture of glucose and fructose, which are sweeter than sucrose. Its resistance to crystallization is due to these simpler sugars, which helps in achieving a smoother texture in various food products.

Invert Sugar Syrup Is Sweeter Than Sugar, and Its Ability