Each Of The Following: Invert Sugar

Invert sugar is a liquid sweetener made from a mixture of two simple sugars: glucose and fructose. It is produced by breaking down sucrose (table sugar) into its component parts through a process called hydrolysis, which can be done using heat and acid or enzymes. This process results in a sweetener that is sweeter than sucrose and less prone to crystallization.

Manufacturers use invert sugar as a sweetener and to improve moisture and texture in baked goods. It helps prevent sugar crystallization, keeping products like cakes, cookies, and icings smooth and soft. Its ability to retain moisture also extends the shelf life of these products.

In the US, invert sugar is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Like other sugars, excessive consumption can contribute to increased calorie intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated invert sugar. Evidence on the health effects of sugars at typical dietary intakes is extensive and ongoing.