てんかとう
転化糖
1. invert sugar
2. Inverted sugar syrupInverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to remain more moist and are less prone to crystallisation. Inverted sugar is therefore valued by bakers, who refer to the syrup as trimoline or invert syrup. In technical terms, sucrose is a disaccharide, which means that it is a molecule derived from two simple sugars.
Read “Inverted sugar syrup” on English Wikipedia
Read “転化糖” on Japanese Wikipedia
Read “Inverted sugar syrup” on DBpedia
Read “Inverted sugar syrup” on English Wikipedia
Read “転化糖” on Japanese Wikipedia
Read “Inverted sugar syrup” on DBpedia
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