Sugar Invert

Invert sugar is a liquid sweetener made from sucrose (table sugar). It is produced by breaking down sucrose into two simpler sugars: glucose and fructose. This process, called hydrolysis, can be done using heat and acid, or with an enzyme called invertase.

Manufacturers use invert sugar as a sweetener in baked goods, candies, and frostings. It helps retain moisture, making products softer and fresher for longer. It also prevents sugar crystallization and adds a smooth texture.

Invert sugar is generally recognized as safe (GRAS) by the FDA. Like other sugars, it provides calories and can contribute to health issues if consumed in excess. The World Health Organization (WHO) advises limiting intake of free sugars, including those from invert sugar. JECFA has evaluated invert sugar and set an acceptable daily intake.