Editing Inverted sugar syrup (section)

==In other foods and products==
{{See also|Added sugar}}
[[File:Cadbury-Creme-Egg-Whole-&-Split.jpg|thumb|right|Two [[Cadbury Creme Egg]]s, one opened to show the [[fondant]] filling, which uses inverted sugar syrup as a key ingredient]]
*[[Honey]] which is mostly a mixture of glucose and fructose, being similar to invert syrup therefore, can remain a liquid for longer periods of time.
*[[Fruit preserves|Jam]] contains invert sugar formed by the heating process and the acid content of the fruit. This sugar preserves the jam for long periods of time.
*[[Golden syrup]] is a syrup of about 55% invert syrup and 45% table sugar (sucrose).
*[[Fondant icing|Fondant]] filling for chocolates is unique in that the conversion enzyme is added, but not activated by acidification (microenvironment pH adjustment) or [[cofactor (biochemistry)|cofactor]] addition depending on the enzymes, before the filling is [[enrober|enrobed]] with chocolate.  The very viscous (and thus formable) filling then becomes less viscous with time, giving the creamy consistency desired. This results from the sub-optimal enzymes conditions purposely created by withholding activation factors, which allows only a fraction of the enzymes to be active, or allows all enzymes to proceed at only a fraction of the biological rate [biologically, it's realistically a combination of both: a reduced number of functional enzymes, with the ones that do function having reduced catalytic kinetics/rates].
*[[Cadbury Creme Egg]]s are filled with inverted sugar syrup produced by processing fondant with invertase.<ref>{{cite web |title=Creme Egg |publisher=Cadbury |url=https://www.cadbury.co.uk/products/Creme-Egg-2392?p=2392 |access-date=April 10, 2015 |url-status=live |archive-url=https://web.archive.org/web/20141216222828/https://www.cadbury.co.uk/products/Creme-Egg-2392?p=2392 |archive-date=December 16, 2014}}</ref><ref>{{cite web |last=LaBau |first=Elizabeth |title=What is Invertase? |work=About.com |url=http://candy.about.com/od/candyglossary/g/What-Is-Invertase.htm |access-date=April 10, 2015 |url-status=dead |archive-url=https://web.archive.org/web/20150406171447/http://candy.about.com/od/candyglossary/g/What-Is-Invertase.htm |archive-date=April 6, 2015}}</ref>
*[[Sour Patch Kids]] also contain inverted sugar to add sweet flavor.

===Sweetened beverages===
Inverted sugar syrup is the basis in [[sweetened beverage]]s.

* [[Sweet reserve]] is a [[wine]] term referring to a portion of selected [[fermentation (wine)|unfermented]] grape [[must]], free of microorganisms, to be added to wine as a sweetening component. When wine ferments, glucose is fermented at a faster rate than fructose. Thus, arresting fermentation after a significant portion of the sugars have fermented results in a wine where the residual sugar consists mainly of fructose, while the use of sweet reserve will result in a wine where the sweetness comes from a mixture of glucose and fructose. 
* Alcoholic beverage manufacturers often add invert sugar in the production of drinks like gin, beer, and sparkling wines for flavoring. [[Candi sugar]], similar to invert sugar, is used in the brewing of Belgian-style beers to boost alcohol content without drastically increasing the body of the beer; it is frequently found in the styles of beer known as [[dubbel]] and [[tripel]].<ref name="sugar.beet"/>