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Author Topic: What would happen if my syrup was wholly inverted?  (Read 630 times)

Offline Duffield1

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What would happen if my syrup was wholly inverted?
« on: 17 April, 2018, 01:36:05 PM »
My bottle of golden syrup proudly states on the label that it is 'partially inverted', but what does that mean?  Would it be better if it was totally inverted, like the finest olive oil is extra virgin?  What does this inversion process involve?

Offline siasl

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Re: What would happen if my syrup was wholly inverted?
« Reply #1 on: 17 April, 2018, 08:43:46 PM »
Is cheap/bad olive oil a bit of a randy old so and so?  Joy__ What makes it "extra virgin"?

Offline Duffield1

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Re: What would happen if my syrup was wholly inverted?
« Reply #2 on: 19 April, 2018, 01:35:12 PM »
Have you just hijacked my question?  ;)

Offline P-Kasso2

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Re: What would happen if my syrup was wholly inverted?
« Reply #3 on: 08 May, 2018, 04:17:42 PM »
The big disadvantage of inverted syrup is you can only spread it on the underside of your toast!

That and the fact that inverted syrup contains harmful factors that even sugar doesn't -  so it's even more harmful to your precious body, Duffield. It's all about unbound fructose which is apparently nowhere near as good for you as bound fructose.

I don't understand it - but at least that's what my ace syrup-boffin neighbour tells me. But nobody ever listens to him.

 
"I live in hope"