Partially Inverted Sugar Syrup?!!

I probably don't pay as much attention to what I eat as I should but one ingredient does arouse my curiosity. What is Partially Inverted Sugar Syrup? What does it do? And what makes it preferrable to Fully Inverted Sugar Syrup, or even Non-Inverted Sugar Syrup? I can accept terms I don't understand (like "lecithin") but when an ingredient is made up of four terms individually recognisable to me that when combined make as much sense as Kate Bush and Tori Amos speaking Walloon, I want to know what I'm being fed.
Not that I'm complaining about the taste. Chocolate animals are a wonder. But why does one of their ingredients need to be partially inverted before I'm allowed to eat them?

Besides, the acronym is P.I.S.S. That can't be good.

Listening to: Shimmer - The Flatmates
(Thanks Kashina!)

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Hollyoaks?! - March 17, 2007
"I'm a stupid little thing" - January 16, 2007
Don't look now - November 09, 2006
Instincts - September 14, 2006
The Girl - September 08, 2006