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.

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).

Beware of fructose syrup!

Safety

During production, there are points of contamination by microorganisms that can change the properties of sugar and reduce shelf life (3).

References_____________________________________________________________________

(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.