Inverted sugar syrup Inverted sugar syrup Invert(ed) sugar (syrup) is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water. Invert sugar is thought to be sweeter than table sugar, and foods that contain it retain moisture and crystallize less easily. Bakers, who call it "invert syrup", may use it more than other sweeteners. Though invert sugar syrup can be made by heating table sugar in water alone, the reaction can be sped up by adding lemon juice, cream of tartar or other catalysts often without changing the flavor noticeably. The mixture of the two
Origin of the name Khuzestan Origin of the name Khuzestan Although Herodotus and Xenophon referred to the entire region as Susiana, the name Khuzestan is what has been referred to the southwestern most province of Persia (Iran) from antiquity. In some instances, sugar and sugar cane have been given as the meaning of Khuz. The fertile soil of Khuzestan has a splendid potential for growing this plant, making excellent harvests for sugar cane possible here. However, most experts believe the name Khuzestan to be derived from "Ķūzī", the name of the original non-Semitic people of the province, whose distinctive language reportedly survived until Sassanid times.