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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use invert sugar as a sweetener because it is sweeter than sucrose and …
What it is
Invert sugar is a liquid sweetener made from sucrose (table sugar). It is produced by breaking down sucrose into two simpler sugars: glucose and fructose. This process, called inversion, can be done using heat and acid or with an enzyme.
Why it's used
Manufacturers use invert sugar as a sweetener because it is sweeter than sucrose and helps retain moisture in baked goods, making them softer and last longer. It also prevents sugar crystallization, leading to a smoother texture. It is commonly found in cookies, cakes, candies, and frostings.
Health notes
Invert sugar is generally recognized as safe (GRAS) by the FDA for use in food. It is a source of carbohydrates and calories, similar to other sugars. Regulatory bodies like JECFA and EFSA have evaluated sugars and sweeteners, and generally consider them safe when consumed in moderation as part of a balanced diet. High intake of any added sugar can contribute to excess calorie consumption.
Allergen info
Invert sugar is not derived from any of the 9 FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.