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
Sweden proper formerly parts of Denmark and Norway, came under the Swedish Crown by the Treaty of Roskilde in 1658, but it was not until 1719 that it was fully integrated and became part of Sweden proper. Only the estates of the realm of Sweden proper were represented in the Riksdag of the Estates. In Sweden this included the fourth estate, the Peasants. Sweden proper is, as opposed to Finland Proper, a geographical reference that has changed over time, whereas the latter was a province in southwestern Finland that gave its name to all of Finland. Sweden proper Sweden proper () is