Inverted sugar 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 quali... (Read the full Tiiip)
Inverted sugar 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 fruc ...
Inverted sugar 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. However, like all sugars, it should be consumed in moderation as part of a balanced diet due to the potential health risks associated with high sugar intake, including obesity, type 2 diabetes, and heart disease.
The composition usually is :
Glucose 39%.
Fructose 36% (1)
Water 20%
Sucrose 5%
Industrial Production Process
Preparation of Sugar Solution. The production of inverted sugar starts with preparing an aqueous solution of sucrose (common table sugar). This solution is slightly heated to facilitate the subsequent inversion reaction.
Acidification. An acid, such as citric acid or tartaric acid, is added to the sucrose solution to lower the pH. The acidity is necessary to catalyze the cleavage of sucrose into glucose and fructose, the components of inverted sugar.
Heating. The solution is heated to a controlled temperature, generally between 50°C and 60°C, for a set period to promote the inversion reaction.
Neutralization. After the inversion reaction is complete, the solution is neutralized by adding a base, such as sodium bicarbonate, to bring the pH to a neutral level and stop the reaction.
Cooling and Filtration. The inverted sugar solution is cooled to room temperature and filtered to remove any impurities or sediments.
Concentration. If necessary, the solution can be further concentrated by vacuum evaporation to achieve the desired consistency.
Physical properties
Appearance: clear, viscous liquid, from colourless to pale yellow.
Density: about 1.30–1.40 g/mL (depending on Brix and temperature).
Viscosity: high; increases with solids content and decreases with temperature.
Solubility: fully miscible in water.
pH: typically 4–6 (depending on process and neutralisation).
Sensory and technological properties
Sweetness: slightly higher than sucrose due to fructose, which has greater sweetening power.
Strong humectant capacity, helping retain moisture and softness in baked goods and chewy confectionery.
Excellent anti-crystallising behaviour; inhibits sucrose crystallisation in syrups, fondants, ice cream and candies.
Improves freeze–thaw stability in ice cream and sorbets.
Helps stabilise flavour compounds in liquid and semi-liquid systems.
Can contribute to lower water activity in some recipes, enhancing shelf-life.
Other applications: dessert sauces, fruit preparations, specialised jams, toppings.
Nutrition & health
Invert sugar is a source of simple carbohydrates, with the same energy as sucrose on a gram-for-gram basis.
The presence of fructose increases perceived sweetness, but does not reduce calories unless overall sugar use is lowered.
Excessive intake of simple sugars may contribute to:
weight gain and excess caloric intake,
dental caries,
poorer glycaemic control in susceptible individuals.
Should be consumed in moderation, as part of a balanced diet, in line with recommendations on added sugars.
Portion note
In beverages: typically 5–10 g per serving (≈ 1–2 teaspoons).
In ice cream and pastry formulations: often 3–25% of the total recipe, depending on texture, sweetness and anti-crystallisation needs.
Allergens and intolerances
Invert sugar is not a major allergen.
Naturally gluten-free and lactose-free, unless cross-contamination occurs in shared facilities.
Its use should be evaluated in people with dietary restrictions on simple sugars (e.g., some metabolic conditions).
Storage & shelf-life
Store in tightly closed containers in a cool, dry place, away from direct heat and sunlight.
Recommended storage temperature: 15–25 °C.
Typical shelf-life: 12–24 months if unopened and properly stored.
Main risks:
fermentation if microbiologically contaminated or diluted;
browning from slow oxidation or mild caramelisation;
changes in viscosity over time with temperature fluctuations.
Safety & regulatory
Considered a standard food ingredient (derived from sucrose and water).
Must comply with:
purity and contaminant criteria for sugar;
potable water requirements;
applicable microbiological criteria.
Manufactured in accordance with GMP/HACCP, ensuring full traceability of raw materials and batches.
Labeling
May be declared as:
“invert sugar”,
“invert sugar syrup”.
In compound foods, it appears in the ingredient list in descending order of weight.
It may be highlighted for its technological role in ice cream, confectionery and soft baked products.
Troubleshooting
Unexpected crystallisation:
inversion level too low → optimise inversion process;
Brix not appropriate → adjust concentration and formulation.
Fermentation or gas formation in containers:
microbial contamination → improve hygiene, process controls and storage conditions.
Too dark colour / caramelised flavour:
excessive process temperature or long concentration times → optimise heating profile.
Off-spec viscosity:
Brix out of target → re-adjust solids;
large temperature variations → consider temperature impact during processing and use.
Sustainability & supply chain
Linked to the sugar supply chain (cane or beet):
water use and irrigation in agriculture;
soil management and agricultural inputs (fertilisers, crop protection products);
environmental impact of sugar mills and refineries.
Production of invert sugar syrup requires energy (heating, evaporation) and generates wash waters and effluents that should be treated, often monitored using BOD/COD indicators.
Organic and fair trade sugar sources can be used to produce more sustainable invert sugar syrups.
Main INCI functions (cosmetics) (when used in cosmetic products, not as a flavour)
Humectant – helps retain moisture in skin and hair formulations.
Solvent – for water-soluble actives.
Viscosity modifier – contributes to texture and rheology of gels, serums and lotions.
May appear as “Invert Sugar”, “Hydrolyzed Sucrose” or similar names, depending on the grade and application.
Conclusion Invert sugar is a highly versatile sweetening and functional ingredient, improving sweetness, moisture retention, softness and anti-crystallisation in a wide variety of foods, especially ice cream, baked goods and confectionery. While it does not offer caloric advantages over sucrose, it allows finer control of texture, stability and sensory quality. When produced and handled according to GMP/HACCP and good storage practices, it is a safe, stable and high-quality ingredient for both industrial and artisanal applications.
Mini-glossary
SFA – Saturated fatty acids: a class of fats associated with increased cardiovascular risk when consumed in excess; not relevant in invert sugar, which contains no fat.
MUFA – Monounsaturated fatty acids: another fat class; not applicable here.
PUFA – Polyunsaturated fatty acids: oxidation-prone fats; not present in this ingredient.
TFA – Trans fatty acids: a fat type associated with negative health effects; not present in invert sugar.
GMP/HACCP – Good Manufacturing Practices / Hazard Analysis and Critical Control Points, systems to ensure hygiene, quality and safety in food production.
BOD/COD – Biological / Chemical Oxygen Demand, indicators of the environmental impact of wastewater from industrial processes.
Brix – Measure of soluble solids (mainly sugars) in a solution, crucial for controlling concentration and viscosity of syrups and invert sugar.
Considerations
Sugar Content: While invert sugar may improve the texture and shelf life of foods, it is still a form of sugar and contributes to the total sugar intake.
Health Impacts: High consumption of sugars, including invert sugar, can lead to health issues such as weight gain and an increased risk of chronic diseases.
Use in Cooking: Invert sugar syrup can be used at home to make candies and baked goods or to sweeten drinks. It's particularly useful in recipes that require a smooth texture or extended shelf life.
The sweetening power of this sugar, sometimes also called syrup, is far superior to that of simple sugar. Therefore, the advice is to consume it moderately and not overdo it to avoid cardiovascular risks.
Excessive consumption of invert sugar can induce metabolic alterations to glucose and DNA (2).
(1) ASHARE R, MOORE R, ELLISON EH. Utilization of glucose, fructose and invert sugar; comparison in diseases of the liver and pancreas. AMA Arch Surg. 1955 Mar;70(3):428-35. doi: 10.1001/archsurg.1955.01270090106024. PMID: 14349507.
(2) Molz P, Molz WA, Dallemole DR, Santos LFS, Salvador M, Cruz DB, PrÁ D, Franke SIR. Invert sugar induces glucose intolerance but does not cause injury to the pancreas nor permanent DNA damage in rats. An Acad Bras Cienc. 2020;92(2):e20191423. doi: 10.1590/0001-3765202020191423. Epub 2020 Jul 20. PMID: 32696841.
Abstract. The high consumption of sugars is linked to the intermediate hyperglycemia and impaired glucose tolerance associated with obesity, inducing the prediabetes. However, the consequences of excessive invert sugar intake on glucose metabolism and genomic stability were poorly studied. The aim of this study was to evaluate the effects of invert sugar overload (32%) in rats, analyzing changes in obesity, glucose tolerance, pancreatic/hepatic histology and primary and permanent DNA damage. After 17 weeks, the rats became obese and had an excessive abdominal fat, as well as presented impaired glucose tolerance, caused by higher sugar caloric intake. Primary DNA damage, evaluated by the comet assay, was increased in the blood, however not in the pancreas. No protein carbonylation was seen in serum. Moreover, no increase in permanent DNA damage was seen in the bone marrow, evaluated using the micronucleus test. Some rats presented liver steatosis and that the pancreatic islets were enlarged, but not significantly. In this study, invert sugar altered the glucose metabolism and induced primary DNA damage in blood, but did not cause significant damage to the pancreas or liver, and neither changes in the levels of oxidative stress or permanent DNA damage.
(3) Podadera, P. and Sabato, S.F., 2007, July. Radiation effect on sucrose content of inverted sugar. In International Nuclear Atlantic Conference. INAC.
Inverted sugar 
