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A general term for a number of modified sugars composed of finer crystal structures than standard table sugar, leading to a smoother texture and less crystallization in the products in which they are used. Invert sugar syrup is formed by combining simple syrup with acid and heating it, which breaks down sucrose to its component sugars, glucose and fructose. Trimoline is one type of invert sugar syrup. Other products such as isomalt, which is produced from sugar alcohols, and fondant, which is a paste formed of sugar, water, and cream of tartar, are also used where the properties of regular sugar are undesirable.