One reason why sucrose was slow to be accepted, aside from its
scarcity, may be that sucrose is not as sweet to the taste as glucose
and fructose. Acid or the enzyme invertase will catalyze the cleavage
of the bond in sucrose, and the conversion of sucrose into an equimolar
mixture of the two monomers.
This becomes important in the confectionary industry, which has
developed a special jargon of its own. Because the mixture of glucose
and fructose in solution rotates polarized light in the opposite
direction to sucrose, cleavage of sucrose is termed "inversion,"
the enzyme is named "invertase," and the mixture of products
is “invert sugar."
Glucose and fructose are called "dextrose" and "levulose"
in the sugar industry because of the way they individually rotate
polarized light. What sugar chemists do with special effort, bees
Honey is already an “invert sugar" mixture of greater
than average sweetness because the bees supply their own invertase
enzyme along with the honey.