Inverted Cane Sugar

Inverted cane sugar is a liquid sweetener made from regular cane sugar (sucrose). It is produced by breaking down sucrose into two simpler sugars: glucose and fructose. This process, called inversion, can happen naturally or be done by adding an acid or heat.

Manufacturers use inverted cane sugar as a sweetener because it is sweeter than regular sugar and stays liquid, preventing crystallization in products. It also helps retain moisture, making baked goods softer and extending shelf life. It is commonly found in candies, baked goods, and beverages.

In the US, inverted cane 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 health issues if consumed in excess. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sucrose and its components, but JECFA did not set a numeric limit (ADI not specified) for these simple sugars. Evidence on the health impacts of added sugars is extensive and ongoing.