what is invert sugar

Invert sugar is a liquid sweetener made from granulated table sugar and water. It is formed when the bonds between the sugars in sucrose are broken, resulting in a thick, sweet syrup comprised of 50% fructose and 50% glucose. Invert sugar is also known as invert sugar syrup, invert syrup, simple syrup, sugar syrup, sugar water, bar syrup, syrup USP, or sucrose inversion. It is 1.3 times sweeter than table sugar, and foods that contain invert sugar retain moisture better and crystallize less easily than those that use table sugar instead. Invert sugar is frequently used to sweeten and improve the quality of a variety of commercial and homemade confections, such as ice cream, cakes, cookies, and candy. Bakers, confectioners, and sauce makers prefer invert sugar because it has a syrupy consistency that resists crystallization and promotes moisture retention. Invert sugar is similar to any other type of added sugar like table sugar or corn syrup in terms of nutrition. However, consuming too much invert sugar may contribute to negative health outcomes, such as weight gain and blood sugar issues.