Organic Glucose And Invert Sugar Syrup

Organic glucose and invert sugar syrup is a blend of two types of sugar syrups. Glucose syrup is a thick, sweet liquid made by breaking down starches (often from corn) into glucose. Invert sugar syrup is made by breaking down sucrose (table sugar, from sugar cane or beets) into its simpler components: glucose and fructose. The 'organic' designation means these syrups are produced from organically grown sources and processed according to organic standards.

Manufacturers add this syrup blend primarily as a sweetener. It also acts as a humectant, helping to retain moisture in foods, and can improve texture and shelf life. It is commonly found in baked goods like breads, buns, and pastries, as well as in candies, ice creams, and beverages.

FDA considers glucose syrup and invert sugar syrup to be Generally Recognized As Safe (GRAS) for use in food. As added sugars, the 2025-2030 Dietary Guidelines for Americans recommend no specific amount, but suggest limiting intake to at most 10 grams per meal. Excessive intake of added sugars, including glucose and invert sugar syrup, is associated with increased risk of chronic diseases. JECFA has evaluated various sugars and sugar syrups as food ingredients, but does not typically set an Acceptable Daily Intake (ADI) for basic caloric sweeteners.