Invert Sugar

An equimolar mixture of glucose and fructose produced by complete hydrolysis (inversion) of sucrose. Approximately 1.2 times sweeter than sucrose with a clean, slightly fruit-noted flavor and excellent moisture retention.

Colorless to light yellow viscous liquid, supplied at 70 to 76 percent dry solids. Resists crystallization, depresses freezing point, and supports moist crumb structure in baked goods. Equivalent to natural invert sugar produced by honey bees from floral nectar.

We supply food-grade Invert Sugar from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production.

Common market grades include Standard Invert Sugar (50% inversion mixed with residual sucrose), Total Invert Sugar (above 95% inverted), and Pure Invert (above 99% inverted) for honey-style and crystallization-sensitive applications. Acid-inverted and enzyme-inverted grades are available, with enzymatic inversion (invertase) preferred for low-color premium use.

Bulk shipments in tankers, IBC totes, and drums. Batch-level COA covering inversion percentage, dry solids (Brix), pH, color, and microbiology.

Invert Sugar takes its name from the optical rotation reversal that occurs when sucrose is hydrolyzed to its constituent monosaccharides. Sucrose rotates polarized light clockwise; the resulting mixture of glucose and fructose rotates it counter-clockwise, an optical inversion that gave the product its 19th-century name.

Production is by acid hydrolysis with food-grade citric or tartaric acid, or by enzymatic hydrolysis with invertase (β-fructofuranosidase). Enzymatic inversion produces lower color and lower furfural content than acid inversion and is preferred for premium and honey-style applications.

Recognized as a permitted food ingredient by the U.S. FDA, the European Food Safety Authority, and equivalent regulatory bodies. No Acceptable Daily Intake is assigned, reflecting status as a digestible food carbohydrate equivalent to the natural product of bee invertase activity on nectar.

Caloric value is 4 kcal per gram on a dry basis. Glycemic index is approximately 65, similar to sucrose, since both monosaccharide products are rapidly absorbed.

The defining technical property is crystallization resistance: the glucose-fructose mixture is more soluble than either constituent alone, which suppresses sucrose recrystallization in supersaturated syrups. This makes Invert Sugar the ingredient of choice for soft confectionery, fondants, and high-sugar bakery products where maintaining a smooth amorphous texture is the formulation goal.

• Honey-style products, honey blends, and honey replacers in bakery and beverage applications
• Baked goods including bread, cakes, cookies, and pastries; humectant action extends shelf life and softness
• Soft confectionery, fondants, fudges, and creams; prevents crystallization of sucrose syrups
• Liquor and liqueur formulations; clean sweetness and crystallization control in spirits at high sugar loading
• Frozen desserts and ice cream; depresses freezing point at higher sweetness than sucrose
• Beverage syrups, cordials, and flavored simple-syrup concentrates
• Jams, fruit preserves, and dessert toppings
• Pharmaceutical syrups requiring a clean liquid sweetener with low water activity
• Brewing and fermentation as a rapidly fermentable carbohydrate