By Ujjainee Roy
September 17, 2024
Invert sugar, a form of sweetener used in various food and beverage products, is created by breaking down sucrose (table sugar) into its component sugars—glucose and fructose. This process of inversion results in a syrup that is sweeter than regular sugar and has unique properties that make it ideal for use in candies, beverages, and baked goods. Whether you're curious about its benefits in food or wondering about its role in your favorite treats,
Invert sugar is a liquid sweetener made by hydrolyzing sucrose into equal parts glucose and fructose. This process occurs naturally in some foods like honey and occurs when heat or acid is applied to sucrose. It is a sweeter, syrupy sugar with a smoother texture than regular sugar,
Invert sugar is sweeter than regular granulated sugar because of its composition of glucose and fructose. These simple sugars taste sweeter individually than they do as sucrose, giving invert sugar about 20-30% more sweetness than table sugar.
Invert sugar is also excellent at preventing crystallization, which can occur in syrups, candies, and ice creams. The glucose and fructose molecules in invert sugar interfere with the formation of sugar crystals, resulting in a smoother texture.
Invert sugar is often used in the beverage industry because it dissolves easily and blends well, even in cold liquids. Many soft drinks, energy drinks, and flavored teas use invert sugar to enhance sweetness while ensuring the beverage stays smooth without the risk of sugar crystallization