Partially Inverted Sugar

Partially inverted sugar 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 sugar more soluble and less likely to crystallize.

Manufacturers use partially inverted sugar as a sweetener and humectant (moisture-retaining agent). It adds sweetness and helps prevent foods from drying out. It is commonly found in baked goods, confectionery, jams, and some processed meats.

Partially inverted sugar is generally recognized as safe (GRAS) by the FDA for use as a sweetener. Like other sugars, it provides calories and can contribute to dental caries and other health issues if consumed in excess. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated sucrose and its derivatives, and EFSA has also assessed related substances. Evidence on the health effects of added sugars is extensive, with organizations like the World Health Organization recommending limits on their intake.