Invert Cane Syrup
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What it is
Invert cane syrup is a liquid sweetener made from sugar cane. It is produced by breaking down sucrose (table sugar) into its component parts: glucose and fructose. This process, called inversion, can be done using heat and acid or enzymes.
Why it's used
Manufacturers use invert cane syrup as a sweetener and to improve moisture and texture in baked goods. It helps prevent sugar crystallization, making products softer and fresher for longer. It is commonly found in baked goods like pastries, muffins, and bars, as well as in candies and some beverages.
Health notes
In the US, invert cane syrup is generally recognized as safe (GRAS) by the FDA. Like other sugars, it provides calories and can contribute to health issues if consumed in excess. The WHO has stated that added sugars should be reduced in the diet. JECFA has evaluated invert sugar and set an acceptable daily intake.
Allergen info
Invert cane syrup is not derived from any of the 9 FDA major allergens. It does not contain gluten.
Products containing Invert Cane Syrup
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NATURE'S PATH
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404kcal
5.8Protein
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High in saturated fat — 30% DV per serving
High in added sugars — 68% DV per serving
404kcal
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73.1Carbs
TRADER JOE'S
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378kcal
5.4Protein
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High in saturated fat — 30% DV per serving
High in added sugars — 66% DV per serving
404kcal
5.8Protein
9.6Fat
75Carbs
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High in saturated fat — 20% DV per serving
High in added sugars — 68% DV per serving
385kcal
5.8Protein
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