Monograph: |
Invert Sugar
An equimolecular mixture of glucose and fructose which may
be prepared by the hydrolysis of sucrose with a suitable min-
eral acid such as hydrochloric acid.
Invert sugar has similar actions and uses to those of glucose
and fructose. It has been used as a 5 and
10% solution as an alternative to glucose in parenteral nutri-
tion but, as with fructose, such use cannot be recommended.
A syrup of invert sugar is used as a stabilising agent: when
mixed with suitable proportions of sucrose-based syrup it will
help to prevent crystallisation of the sucrose.
|