Invert Sugar: Definition, Example & Use

Invert sugar is a liquid syrup made from dextrose and fructose made from sucrose. When sucrose is heated, the bonds between the sugar molecules are broken forming a thick, sweet syrup. The syrup is used to sweeten foods and beverages, and it also retains moisture in baked goods and improves its texture by preventing crystallization. In this article, we will learn about invert sugar, its type, examples, etc.

What is Invert Sugar?

Invert Sugar Definition – It is a thick liquid syrup that is obtained by the hydrolysis of regular sugar sucrose. Invert sugar is the combination of two monosaccharides such as glucose and fructose.

A form of sugar formed from breaking down sucrose (table sugar) into simpler sugars glucose and fructose by hydrolysis is called invert sugar. The resulting thick syrup is sweeter, more soluble, and less crystalline compared to normal sugar. Invert sugar is made up of 50% glucose and 50% fructose.

Invert sugar is formed when the connections between the sugars in sucrose are disrupted. Either an acid or an enzyme can carry out this action. The reason for the name is that, in contrast to sucrose, invert sugar rotates planar polarised light in the opposite direction.

Types of Invert Sugar

The invert sugars are classified based on their composition, physical appearance, and degree of inversion. They are of three types:

• Liquid invert sugar: This is the most commonly found thick liquid syrup which is composed of an equal amount of glucose and fructose that is obtained from the hydrolysis of sucrose. This type is used as a sweetener in beverages, confectionaries, and baked goods.
• Dry invert sugar: This type of inverted sugar is obtained by removing water from the clear liquid syrup and it results in a white crystalline powder. The dry or powdered sugar is used in dry mixes and for dusting on confectionaries.
• Partially invert sugar syrup: It is also known as invert syrup which is composed of sucrose, glucose, and fructose where only a part of sucrose is hydrolyzed. This is less sweet compared to the complete inverted sugar and is mainly used in soft drinks, jams, and cakes.

Characteristics of Invert Sugar

Invert sugar is used in the food industry as a sweetener in beverages and bakery products due to its properties. Some of its properties are:

• Increased Sweetness: It is sweeter compared to regular sugar because of the presence of fructose which is sweeter than glucose.
• High Solubility: Invert sugars are highly soluble and dissolve easily in water this property is required to make syrups, ice creams, and beverages.
• Lower Freezing Point: This sugar lowers the freezing point of the solutions and it crates smoother and creamy textures in frozen desserts by preventing the formation of large crystals.
• Reduced Crystalization: Crystals are not formed while using this sugar and this property is mainly helpful in making candies and smooth textured syrups.
• Hygroscopicity: Invert sugar is highly hygroscopic meaning it can absorb and retain the moisture from food products, this property helps to increase the shelf life and improves texture mainly in confectionaries and baked products.
• Calorie Content and Energy Source: The calorie count of invert sugar is the same as that of sucrose but it provides energy immediately as the simple sugars are absorbed more rapidly by the body.

Examples of Invert Sugar

Invert sugar is a mixture of glucose and fructose that are used in food and beverages. Some examples of Invert sugar are:

• Corn Syrup: It is a type of invert sugar that is produced by the hydrolysis of corn starch which is broken down to glucose and maltose. The liquid is clear, and viscous with neutral flavors that are usually used in confectionaries to get a smooth creamy texture. It is also used in the baking industry to increase flavor and prevent crystalization.
• Golden Syrup: This is an invert sugar that is amber in colour and is translucent with a syrupy consistency. It mainly contains sucrose, glucose, fructose, and water that is used in baked goods, sauces, and glazes. The golden syrup is also used as a substitute for corn syrup, maple syrup, or honey.
• Honey: It is a naturally occurring invert sugar that is made by the bees using nectar. The main composition of honey is invert sugar, water, and small amounts of other substances.

Difference between Invert Sugar and Regular Sugar

The difference between invert sugar and regular sugar are –

Properties	Regular Sugar	Invert Sugar
Chemical Composition	Sucrose (C12H22O11)	50% of Glucose (C6H12O6) and 50% of fructose(C6H12O6)
Sweetness	Sweeter than invert sugar	Less sweet than regular sugar
Formation	Naturally occurs in sugar canes, beets etc.	Formed by the hydrolysis of regular sugar (sucrose)
Solubility	Moderately soluble in water	Readily soluble in water
Crystallization	Forms crystals easily	Does not form crystals and remains in syrup form
Health Benefits	Provides empty calories	As it contains both glucose and fructose it affects the blood sugar level differently
Uses	Used in brewing, candy-making and baking industries	Used to create chewy and creamy candies and is also used in certain baking items to increase the shelf life

Uses and Application of Invert Sugar

The unique properties of invert sugars like enhanced sweetness, solubility and moisture retention is used in various applications mainly in food and beverage industry. Some of the key applications are:

Baking and Confectionary

The use of Invert Sugar in Baking and confectionary are as follows:

• Flavoring agents: The invert sugar contributes to maillard reaction, that enhances the browning effect and flavour in baked products
• Prevents crystallization: It is used in fondents and candies to get smooth texture and prevent crystalization.
• Moisture retention: Helps to retain the moisture content on baked goods and increases the shelf life.
• Improves texture: The sugar provides a tender crumb on cakes and smooth texture in icings.

Beverage Industry

The high solubility nature makes it suitable for sweetening beverages like soft drinks, juices, special coffee and tea.

Pharmaceutical Industry

It is used as a sweetener and texture enhancer in cough syrups and medical tonics.

Energy Gels and Sports Drinks

Invert sugar contains glucose and fructose and it is used in energy gels and sports drinks to provide instant energy to athletes.

Alcoholic Beverages

It is used to ferment certain alcoholic beverages and to attain final flavour profile.

Culinary Application

It is used for making glazes and marinades to impart glossy finish and enhance flavour in food.

Advantages and Disadvantages of Invert Sugar

Invert sugars have both advantages and disadvantages:

Advantages

The advantages of invert sugar are :

• Invert sugars are better sweetening agents for food products and beverages as it dissolve easily. It helps to retain moisture and reduce crystalization in confectionaries and baked goods and also improves their shelf life.
• Invert sugars are used in products that need to be kept soft as it has high water content and also contribute to the browning effect in baking products.

Disadvantages

The disadvantages of invert sugar are:

• The production of invert sugar is expensive than regular sugar.
• These sugars are not easily available in all places and are used only in certain applications.
• The fructose content is high and excessive consumption leads to empty calories which results in metabolic issues like diabetes and obesity.
• Invert sugars have to be preserved and stored properly to prevent spoilage or fermentation.

Conclusion – Invert Sugar

In conclusion, invert sugar is a sweetener that is produced when sucrose is hydrolyzed into its component parts, glucose and fructose. This technique improves the sweetness, texture, and moisture retention of different food items and is aided by enzymes or acid. Due to its resistance to crystallization, invert sugar is a useful component in baking and confections, helping to give candies, syrups, and baked products their desired qualities. In the food business, invert sugar is a preferred option for improving flavor and texture because of its adaptability and useful qualities.

FAQs – Invert Sugar

What is Invert Sugar and its Example?

Invert sugar is a liquid sweeter made by hydrolysis of sucrose into glucose and fructose. Corn syrup is an example of inverted sugar.

Is Invert Sugar and Reducing Sugar the Same?

The name invert is due to polarized light and it is also known as reducing sugar. The disaccaride molecule sucrose is hydrolysed to glucose and frunctose and hence it is called reducing sugar.

Is Honey Invert Sugar?

Honey is invert sugar that are formed by an enzyme from the nectar collected by the bees. Honey contains glucose, sucrose, fructose and maltose.

What are the Benefits of Invert Sugar?

Invert sugar has various benefits like better flavour, Used as a preservative and it increases the shelf life of food products, Is less viscous compared to liquid sweeteners.

What are the Products that Contain Invert Sugar?

The products that contain invert sugars are cereals, ice cream, soft drinks, baked goods, candies, granola bars, jams and sweet syrups.

Why is Sucrose called Invert Sugar?

Sucrose is called “invert sugar” because during its hydrolysis, the glycosidic bond between glucose and fructose is broken, forming two monosaccharides.

Is Invert Sugar Good for Health?

Excessive invert sugar intake can lead to weight gain and metabolic issues, including diabetes and obesity.