Invert Sugar

Invert sugar is a syrup made from sucrose (table sugar) that has been broken down into its two component sugars: glucose and fructose. This process, called inversion, typically occurs by heating sucrose with water and an acid or an enzyme called invertase. The resulting mixture is sweeter than regular sucrose and has different functional properties.

Manufacturers add invert sugar primarily as a sweetener in many food products. Its unique composition helps prevent sugar crystallization in candies and icings, and it also contributes to moisture retention, keeping baked goods like cookies and cakes soft and fresh. It is commonly found in confectionery, baked goods, and some beverages.

Invert sugar is generally recognized as safe (GRAS) by the FDA when used in accordance with good manufacturing practices. As a mixture of glucose and fructose, its nutritional impact is similar to that of other sugars, contributing calories to the diet. Neither JECFA nor EFSA have set an acceptable daily intake (ADI) specifically for invert sugar, as it is considered a basic food ingredient rather than a food additive requiring a separate evaluation. There are no notable controversies specific to invert sugar beyond general dietary concerns about overall sugar intake.