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Source
Not animal-derived
Allergen
No
Role in food
Manufacturers use inverted sugar syrup as a sweetener and humectant, meaning it helps retain …
What it is
Inverted sugar syrup 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.
Why it's used
Manufacturers use inverted sugar syrup as a sweetener and humectant, meaning it helps retain moisture. It is sweeter than sucrose and resists crystallization, leading to a smoother texture in products. It is often found in baked goods like cookies, cakes, and pastries, as well as in candies and frostings.
Health notes
In the U.S., inverted sugar syrup is generally recognized as safe (GRAS) by the FDA when used as a sweetener. Like other sugars, consuming large amounts can contribute to excess calorie intake. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated inverted sugar syrup. Evidence does not suggest significant health concerns at typical consumption levels.
Allergen info
Inverted sugar syrup is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.