Filling: Invert Sugar Syrup

Invert sugar syrup is a liquid sweetener made from sucrose (table sugar). It is produced by breaking down sucrose into its component simple sugars: glucose and fructose. This process, called inversion, can be done using heat and acid, or with enzymes.

Manufacturers use invert sugar syrup as a sweetener and to help retain moisture in baked goods. It is sweeter than sucrose and less prone to crystallization, giving products a smoother texture. It is often found in baked goods, candies, and confectionery.

In the US, invert sugar syrup is generally recognized as safe (GRAS) by the FDA. It is a source of carbohydrates and provides calories, similar to other sugars. International bodies like JECFA have evaluated invert sugar syrup. Evidence does not suggest adverse health effects from consuming invert sugar syrup in typical amounts found in food.