Invert sugar is derived from sucrose by breaking glucose-fructose bonds. It's made by hydrolysis, creating half free glucose and half free fructose. Named for opposite light reflection when polarized light shines through it
D- and L- notation describes absolute configuration of molecules. Most natural sugars are D-, most natural amino acids are L-. Fischer assigned configuration based on OH group position in Fischer projection
Discovered in Japan in 9th century, originally derived from sweet potatoes. EU manufacturers use wheat and maize starch exclusively. EU starch plants employ over 15,000 workers. Process involves starch hydrolysis and water evaporation
White, odorless crystalline or powdery solid. Denser than water at 1.59 g/cm³. Sweet taste. Characteristic caramel odor when heated
Inverted sugar syrup is a mixture of glucose and fructose from sucrose hydrolysis. It is 1.3x sweeter than table sugar. Foods containing invert sugar retain moisture better and crystallize less easily
Mannose is a sugar with formula HOCH2(CHOH)4CHO, a C-2 epimer of glucose. Exists as pyranose (six-membered) and furanose (five-membered) forms. Provides 2-5 kcal/g and is partially excreted in urine