Invert Glucose Syrup

Invert glucose syrup is a type of sugar syrup made from glucose syrup that has been treated to break down some of its sugars into simpler forms, mainly glucose and fructose. This process, called inversion, helps keep the syrup from crystallizing and makes it sweeter. It is typically derived from plant starches, such as corn.

Manufacturers use invert glucose syrup as a sweetener and humectant in many foods. It helps keep products moist, prevents sugar crystallization in candies and icings, and contributes to a smooth texture. It is commonly found in candies, chocolates, baked goods, and beverages.

Invert glucose syrup is a source of calories and is considered an added sugar. The US Food and Drug Administration (FDA) generally recognizes glucose syrup as safe. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, advising to limit them to at most 10 grams per meal. Like other sugars, consuming too much invert glucose syrup can contribute to excessive calorie intake.