What is another word for invert sugar?
Pronunciation: [ɪnvˈɜːt ʃˈʊɡə] (IPA) 
Invert sugar is a type of sugar that has been converted from sucrose into a mixture of glucose and fructose. It is commonly used in the food industry as a sweetener and a preservative. However, there are several different names for invert sugar depending on the industry or country. In Europe, it is known as "invert syrup" or "trimoline." In the United States, it is sometimes referred to as "golden syrup" or "treacle." Other alternative names include "invertose" and "invert sugar syrup." Despite the different names, they all refer to the same type of sugar that has been chemically modified to have different properties than regular sucrose.
