Invert Sugar Syrup

Invert sugar syrup is a liquid sweetener made by breaking down sucrose (table sugar) into its two simpler sugar components: glucose and fructose. This process, called inversion, typically uses heat and acid or an enzyme. The resulting syrup is sweeter than regular sugar and has different functional properties.

Manufacturers use invert sugar syrup as a sweetener in many food products, often to control crystallization and improve texture. Its ability to retain moisture helps keep baked goods soft and chewy, and it can also extend shelf life. It is commonly found in candies, baked goods, ice cream, and beverages.

Invert sugar syrup is generally recognized as safe (GRAS) for use in food. Like other added sugars, it provides calories and contributes to the overall sugar content of a product. The 2025-2030 Dietary Guidelines for Americans recommend no specific amount of added sugars, and advise limiting intake to at most 10 grams per meal. JECFA has not set a specific acceptable daily intake for invert sugar syrup as it is a basic sugar component of the diet.