Inert Sugar: Difference between revisions
Jump to navigation
Jump to search
No edit summary |
No edit summary |
||
| Line 1: | Line 1: | ||
Processed common sugar (sucrose) obtained industrially by the inversion of sucrose with dilute acid, usually sulfuric acid, into equal parts of glucose and fructose. It does not contain dextrins and can be used as an adjunct or for priming. | Processed common sugar (sucrose) obtained industrially by the inversion of sucrose with dilute acid, usually sulfuric acid, into equal parts of glucose and fructose. It does not contain dextrins and can be used as an adjunct or for priming. | ||
[[Category:Glossary]] | |||
Latest revision as of 18:24, 20 January 2007
Processed common sugar (sucrose) obtained industrially by the inversion of sucrose with dilute acid, usually sulfuric acid, into equal parts of glucose and fructose. It does not contain dextrins and can be used as an adjunct or for priming.