Inverted Sugar

Inverted sugar is a liquid sweetener made from sucrose (table sugar). It is created by breaking down sucrose into two simpler sugars: glucose and fructose. This process, called inversion, can be done using heat and acid or by using enzymes.

Manufacturers add inverted sugar to foods primarily as a sweetener and to help retain moisture. It is sweeter than regular sugar and prevents crystallization, leading to a smoother texture in products like baked goods, candies, and frostings. It is often found in cakes, cupcakes, snack cakes, and chocolate confections.

In the US, inverted sugar is generally recognized as safe (GRAS) by the FDA when used as a food ingredient. Like other sugars, it provides calories and can contribute to increased blood sugar levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated inverted sugar. Evidence on the health effects of added sugars is extensive, with major health organizations recommending limiting intake.