Invert
What is Invert?
Invert sugar is a liquid sweetener made from sucrose, commonly known as table sugar. It is produced by breaking down sucrose into two simpler sugars: glucose and fructose. This process, called inversion, can be done using heat and acid, or with an enzyme called invertase.
Is Invert gluten-free?
It does not contain gluten.
Is Invert a major allergen?
Invert sugar is not derived from any of the nine FDA major allergens.
What is Invert used for?
Invert sugar is used as a sweetener and humectant, meaning it helps retain moisture.
Is Invert safe?
In the U.S., invert sugar is generally recognized as safe (GRAS) by the FDA when used as a sweetener.
Why it's used
Invert sugar is used as a sweetener and humectant, meaning it helps retain moisture. It prevents crystallization and keeps products soft and moist, making it ideal for baked goods like cookies and cakes, as well as confectionery like chocolates and candies.
Health notes
In the U.S., invert sugar is generally recognized as safe (GRAS) by the FDA when used as a sweetener. Like other sugars, it provides calories and can contribute to blood sugar levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated invert sugar, and EFSA has also assessed its safety. Excessive intake of any added sugar is linked to health concerns.
Allergen info
Invert sugar is not derived from any of the nine FDA major allergens. It does not contain gluten.
Foods that contain Invert
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