Partially Inverted Sugar Syrup

Partially inverted sugar syrup is a liquid sweetener made from sucrose (table sugar). It is produced by heating sucrose with water and an acid catalyst, which breaks down some of the sucrose into its component simple sugars: glucose and fructose. This process, called inversion, makes the syrup sweeter and less likely to crystallize than regular sugar syrup.

Manufacturers use partially inverted sugar syrup as a sweetener and humectant (moisture retainer) in baked goods and confectionery. It helps prevent baked items like cookies and cakes from drying out and keeps them soft. It also contributes to browning and adds a smooth texture to candies.

In the United States, partially inverted sugar syrup is generally recognized as safe (GRAS) by the FDA when used as intended. Like other sugars, it provides calories and can contribute to blood sugar levels. JECFA has evaluated it and set an acceptable daily intake. No specific health concerns are associated with its consumption at typical dietary levels.