The resulting mixture of fructose and glucose is called inverted sugar syrup.

Lyle's golden syrup is a partially inverted sugar syrup.

Belvita contains inverted sugar syrup.

Hydrolysis can convert sucrose into a syrup of fructose and glucose, producing Inverted sugar syrup.

Inverted sugar syrup can be easily made by adding roughly one gram of citric acid or ascorbic acid per kilogram of sugar.

It is a thick, amber-coloured form of inverted sugar syrup, made in the process of refining sugar cane or sugar beet juice into sugar, or by treatment of a sugar solution with acid.

Essays in this book concern the effect of electron-spin direction on molecular structure e.g. the "Inverse Sugar" (similar to Inverted sugar syrup) in honey with philosophical reflections on the minority of left handedness in general.

All inverted sugar syrups are created from hydrolyzing sucrose to glucose (dextrose) and fructose by heating a sucrose solution, then relying on time alone, with the catalytic properties of an acid or enzymes used to speed the reaction.