When it comes to sweeteners, there are a lot of options on the market. One lesser-known sweetener that you may not have heard of is invert sugar. Invert sugar is a type of syrup that is commonly used in the food industry as a sweetener and a preservative. In this blog, we'll take a closer look at what invert sugar is, how it's made, and its uses.
What is Invert Sugar?
Invert sugar is a syrup made from table sugar (sucrose) that has been hydrolyzed, or broken down, into its two component sugars: glucose and fructose. This process is known as inversion and is typically carried out using an acid or an enzyme. The resulting syrup is sweeter and more soluble than table sugar and is commonly used in the food industry.
Invert sugar is sweeter than table sugar, and foods using it keep their moisture better and crystallise less frequently than meals made with table sugar.
Is Invert Sugar healthier than regular sugar?
Invert sugar is not inherently healthier than regular sugar. It is still a type of added sugar and should be consumed in moderation as part of a balanced diet.
Can people with diabetes consume invert sugar?
People with diabetes should consume invert sugar in moderation, just like any other type of added sugar. It is important to monitor blood sugar levels and follow a balanced diet that meets individual nutritional needs.
Is invert sugar vegan?
Invert sugar is generally considered vegan, as it is made from plant-based sources.
Is invert sugar gluten-free?
Invert sugar is gluten-free, as it does not contain any wheat, barley, or rye.
How can I limit my intake of invert sugar?
Reading food labels carefully and choosing whole, unprocessed foods is a great way to limit your intake of added sugars, including invert sugar.
How is Invert Sugar Made?
Invert sugar is made by heating a solution of sucrose with an acid or an enzyme. The acid or enzyme breaks down the sucrose into glucose and fructose. The solution is then neutralized to stop the reaction and create a stable syrup. The resulting syrup is sweeter than table sugar and has a smoother texture, making it a popular ingredient in many food products.
Uses of invert sugar
Here are some common uses of invert sugar:
- Used as a sweetener in baked goods, such as cakes and cookies, to improve texture and flavor.
- Used in the production of candy and confectionery to prevent crystallization and create a smooth texture.
- Used as a preservative in a wide variety of food products.
- Used in the production of beverages, such as soft drinks, to improve flavor and shelf life.
- Used in some pharmaceuticals as a sweetening agent.
Invert syrup is more frequently used by bakers than other sweeteners.
Adverse effects of excessive consumption of invert sugar
Excessive consumption of any type of added sugar, including invert sugar, can have negative effects on health, such as:
Weight gain: Consuming too much added sugar, including invert sugar, can contribute to weight gain and obesity.
Dental problems: Consuming sugary foods and drinks can lead to dental cavities and other oral health issues.
Increased risk of chronic diseases: Consuming too much added sugar has been linked to an increased risk of chronic diseases, such as type 2 diabetes, heart disease, and certain types of cancer.
Blood sugar fluctuations: Invert sugar is made up of glucose and fructose, which can cause blood sugar levels to spike and then drop rapidly. This can lead to feelings of fatigue, hunger, and irritability.
It is important to consume invert sugar and other types of added sugar in moderation as part of a balanced diet to minimize the risk of negative health effects.
Products that contains Invert Sugar
5 Star Chocolate
"Invert Sugar Syrup: Production, Properties and Applications" by N. M. Fathima and M. R. Purushothaman, in Journal of Food Science and Technology, 2015: https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4484074/
"Invert Sugar Syrup: Properties, Applications, and Production" by D. R. Prasad, in Food Reviews International, 2015: https://www.tandfonline.com/doi/abs/10.1080/87559129.2014.987356
"Invert Sugar" on Food-Info.net, a website maintained by Wageningen University & Research: https://www.food-info.net/uk/products/sugar/invert.htm
Author:Nikita Vishnoi BCA