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Inverted sugar syrup: Revision history


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  • curprev 20:3220:32, 16 January 2024TheStickyScientist talk contribs 22,944 bytes −1,949 While there was one book source quoted for inverting sugar through only boiling. There are no other papers or books that support that single source. Sucrose is highly stable in a neutral solution in boiling and does not invert at boiling temperatures or even above. It will start to caramelize in temperatures as low as 200°F but not invert. No commercial processes do it this way and no reputable methods online highlight this process. undo

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  • curprev 14:2814:28, 21 November 2022Citation bot talk contribs 24,697 bytes +343 Alter: template type. Add: doi-access, bibcode, pmid, doi, page, issue, volume, journal, title, year, pmc, authors 1-7. Removed proxy/dead URL that duplicated identifier. Changed bare reference to CS1/2. | Use this bot. Report bugs. | Suggested by Headbomb | Linked from Wikipedia:WikiProject_Academic_Journals/Journals_cited_by_Wikipedia/Sandbox | #UCB_webform_linked 252/513 undo

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