Sugar Invert Sugar

Invert sugar is a liquid sweetener made from a mixture of two simple sugars: glucose and fructose. It is produced by breaking down (inverting) sucrose (table sugar) into its component parts, either through an enzymatic process or by heating with an acid. This process makes it sweeter than sucrose and less prone to crystallization.

Manufacturers use invert sugar as a sweetener and to improve moisture and texture in baked goods. It helps prevent sugar crystallization, keeping products like icings, candies, and baked goods smooth and moist. It is commonly found in candy, cakes, cupcakes, snack cakes, and cookies.

Invert 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 blood sugar levels. The Joint FAO/WHO Expert Committee on Food Additives (JECFA) has evaluated invert sugar. Excessive intake of any added sugar is linked to health concerns by health organizations.