Inverted sugar syrup is a commercial mixture composed of Sucrose, Glucose, and Fructose. Invert sugar is a sweetener made by breaking sucrose, or table sugar, into its two component sugars, glucose and fructose, through a process called hydrolysis. This produces a syrup that is sweeter than sucrose, with a softer mouthfeel and improved preservative qualities due to its high solubility and moisture retention properties. Invert sugar is commonly used in the food industry to sweeten a wide range of products, including candies, baked goods, and beverages, as well as in ice cream to prevent crystallization and improve texture.
The composition usually is:
- Glucose 39%.
- Fructose 36% (1)
- Water 20%
- Sucrose 5%
Nutritional Profile (per 100 grams):
- Calories. About 310 kcal, similar to that of regular sugar.
- Carbohydrates. About 76 grams, mainly composed of equal parts glucose and fructose.
- Protein. Negligible protein content.
- Fats. No fat content.
- Fiber. No fiber content.
- Sodium. Minimum sodium content.
The sweetening power of this syrup is much higher than that of simple sugar.
- Composition. Inverted sugar syrup is composed of glucose and fructose in nearly equal proportions, resulting from the splitting of sucrose. The presence of these two simple sugars gives it unique characteristics compared to pure table sugar.
- Sweetening Properties. The sweetness of inverted sugar syrup is greater than that of pure sucrose, making it particularly useful in recipes requiring a high sweetening power without adding large amounts of sugar.
- Preservation and Stability. It improves the shelf life of food products by reducing sugar crystallization and increasing stability in acidic solutions, such as soft drinks. This makes it ideal for confectionery, ice creams, and baked goods.
- Moisture. It attracts and retains moisture better than sucrose, helping to keep baked products soft and fresh for longer.
Industrial Production Process
- Preparation. Sucrose, primarily extracted from sugar cane or sugar beet, is dissolved in water to create a concentrated solution.
- Acidification. The sucrose solution is acidified by adding an acid, such as citric acid or tartaric acid, to lower the pH. This step facilitates the hydrolysis of sucrose into glucose and fructose.
- Hydrolysis. Acidification initiates the hydrolysis of sucrose. Alternatively, hydrolysis can be accelerated through the use of specific enzymes, like invertase, which efficiently cleave sucrose at controlled temperatures.
- Neutralization. If necessary, the solution is neutralized by adding a base, such as sodium bicarbonate, to correct the acidity and stabilize the pH of the final product.
- Concentration. The inverted sugar solution is concentrated by vacuum evaporation to achieve the desired syrup consistency.
- Quality Control. The inverted sugar syrup undergoes quality control checks to verify composition, purity, density, and the absence of contaminants, ensuring it meets the required specifications.
Safety
Impact on Metabolism. Although inverted sugar syrup is metabolized similarly to other simple sugars, its high fructose content can contribute to the same health risks associated with excessive fructose consumption, such as weight gain and glucose metabolism disorder.
Fructose is a naturally occurring sugar found in fruits, vegetables, and honey. Fructose is another component with a harmless and inviting name, but whose excessive consumption can create health risks. This ingredient is often included in desserts, beverages "sugar-free" food products, etc. to increase the sweet taste and we find it in glucose-fructose syrups, fructose syrups, invert sugar and even pure sugar.
Excessive consumption of invert sugar can induce metabolic alterations to glucose and DNA (2).
Safety
During production, there are points of contamination by microorganisms that can change the properties of sugar and reduce its shelf life (3).
