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CAS NO:8013-17-0
EC NO:232-393-1
Invert sugar is frequently used to sweeten and improve the quality of a variety of commercial and homemade confections.
Invert sugar — also known as invert sugar syrup or invert syrup — is a liquid sweetener made from granulated table sugar and water.
Invert sugar is created via hydrolysis, a process in which sucrose is mixed with water and heated until the bonds between glucose and fructose break. Enzymes or acidic ingredients like citric acid or cream of tartar can be added to expedite the process .
Invert sugar earned its name from its unique light-reflective properties.
Invert sugar is a liquified form of table sugar in which the chemical bonds between glucose and fructose molecules have been broken.
Invert sugar’s primary function is to sweeten foods and beverages, but it also comes with several functional benefits.
Invert sugar helps baked goods retain moisture and improves texture by preventing crystallization, which can occur when using regular table sugar.
Invert sugar gives more a uniform sweetness and mitigates the problem of sugar crystals collecting in the bottom of your glass, as it’s considerably more water-soluble than regular sugar.
Invert sugar can be used in combination with other sweeteners to sweeten a variety of common foods, such as:
*ice cream
*sorbet
*gelato
*jellies
*fudge
*ganache
*taffy
*soft-baked cookies
*cakes
*frozen cocktails and other iced beverages
*flavored syrups
Invert sugar is also frequently used to ferment products like beer and kombucha.
Invert sugar sweetens foods like cakes, ice cream, and candy while helping them maintain a smooth texture and improving moisture retention.
Invert sugar is a form of added sugar, and its nutritional features are almost identical to those of regular table sugar or corn syrup.
Invert sugar is a liquid sweetener made from table sugar (sucrose) and water.
Invert sugar’s formed when the bonds between the sugars in sucrose are broken, resulting in a thick, sweet syrup comprised of 50% fructose and 50% glucose.
Invert sugar adds sweetness and helps improve moisture retention and quality in a variety of sweets like ice cream, cakes, cookies, and candy.
Invert sugar is just as useful as other sugars and sweeteners. In fact, invert sugar has additional benefits that outweigh its competition:
Inverted sugar is sweeter than other sugar substitutes, so you can use less of it to achieve the same result.
Inverted sugar retains moisture, yielding chewier and softer cookies and brownies.
Keeps your desserts and sweet breads from drying out, lengthening their shelf life.
Invert sugar can be used for desserts, candies, and beverages as a substitute for standard sugar, high fructose sugar, and simple syrup.
Invert sugar makes desserts softer and chewier by retaining moisture more easily than other sugars. This also keeps the desserts from drying out and lengthens their shelf life.
Invert sugar is a sweetener commonly used in treats and beverages thanks to its ability to retain moisture and keep a smooth texture.
Invert sugar might have a flashier name, but it's nutritionally the same as table sugar and other added sweeteners.
Invert sugar is used as a sweetener in foods, just like table sugar, maple syrup, or high fructose corn syrup.
Invert sugar is actually derived from table sugar (scientifically known as sucrose).
Sucrose is a disaccharide, meaning it is made up of two different individual sugar molecules attached together (in this case, glucose and fructose).
Invert sugar is made by breaking the bonds between the glucose and fructose. The result is a solution of half free glucose and half free fructose. Those bonds are then broken through hydrolysis—a chemical reaction between water and heat, enzymes, or acids.
Inverted or invert sugar is a mixture of glucose and fructose; it is obtained by splitting sucrose into these two components.
Invert sugar is used in confectionary preparations (giving them added moisture) and in the preparation of sorbets and ice cream since it has the ability for controlling crystallization and creating a smoother mouth feel.
Invert sugar is a colorless, flavorless syrup which sweetens, improves quality and extends shelf life of baked goods and confections.
Invert sugar is derived from sucrose (a.k.a. table sugar), a disaccharide made of two monosaccharide sugar units.
Invert Sugar is used in baking and desserts, and in the brewing industry.
Invert Sugar is stirred into sorbet mixtures before processing and also used in many different types of candies to keep them smooth (like fondant-based fillings).
Invert Sugar helps keep soft cookies moist and chewy. Invert sugar is also used in home brewmaking.
Invert sugar is mostly reserved for the professional pastry chefs and bakers and is generally used in combination with sugar (sucrose).
Invert sugar has a lot of benefits and can be purchased at pastry supply stores or made at home with relative ease.
Invert sugar (also referred to as inverted sugar or inverted sugar syrup) is a mixture of two simple sugars - glucose and fructose.
Invert sugar is sweeter than white sugar, having a sweetening power of 125% compared to sucrose (ordinary white sugar). Bakers often refer to invert sugar as trimoline, which is the brand name used by one of its manufacturers.
Invert sugar is frequently used when making fudge, creams, ganaches, candies, fondant, cakes, and other products in conjunction with glucose syrup, to control crystallization and help create the small sugar crystals that result in a smooth texture.
Invert sugar's best suited for products with a high water content that must be kept soft.
Invert sugar inhibits crystallization in creams and provides aroma and color when heated.
Invert sugar also contributes to potential Maillard browning, resulting in a more visually appealing and more flavorful product.
Fructose in invert sugar enhances favor, especially in fruity preparations such as sorbet or jam.
Invert sugar acts as a humectant, helping to retain moisture in the finished product and prevent it from drying out.
Invert sugar is also referred to as increased hygroscopicity. For this reason, some bakers use it more than other sweeteners.
Invert sugar also has preservative effects due to its high degree of solubility, which lowers the water activity level, resulting in longer shelf life for the finished product.
Invert sugar is made by splitting disaccharide sucrose into its two component monosaccharides, fructose (also known as levulose) and dextrose (also known as glucose).
The conventional way to make invert sugar is by the hydrolysis of sucrose to glucose (dextrose) and fructose. This is achieved by subjecting a sucrose solution to acid and heat. However, acid hydrolysis has a low conversion efficiency and high-energy consumption.
Usage: Invert sugar comes into the market as a syrup or as artificial honey (invert sugar cream).
Invert sugar is 1.3 times sweeter than sucrose and has a more fruity taste.
Invert sugar is used in foods and beverages like -> glucose syrup, e.g. in ketchup, toffees and caramels, pralines, gummi bears, and many other products. On the lists of ingredients declared on foodstuff, invert sugar syrup often is named glucose-fructose-syrup. The fraction of glucose in the solution prevents the crystallization process, thus invert sugar syrup remains fluid in higher concentrations compared to sucrose syrup.
Invert sugar (also known as inverted sugar) is sucrose partially or totally cleaved into fructose and glucose (also known dextrose) and, apart from the chemical process used (see below), the obtained solution has the same amount of the two carbohydrates.
Properties and uses:
Invert sugar is principally utilized in confectionery and ice-cream industries thanks to some peculiar characteristics.
Invert sugar has an higher affinity for water (hydrophilicity) than sucrose (see fructose) therefore it keeps food more humid: e.g. cakes made with invert sugar dry up less easily.
Invert sugar avoids or slows down crystal formation (dextrose and fructose form less crystals than sucrose), property useful in confectionery industries for icings and coverage.
Invert sugar has a lower freezing point.
Invert sugar increases, just a bit, the sweetness of the product in which it has been added, as it is sweeter than an equal amount of sucrose (the sweetness of fructose depends on the temperature in which it is present).
Invert sugar may take part to Maillard reaction (sucrose can’t do it) thus contributing to the color and taste of several bakery products.
Invert sugar should be noted that honey, lacking in sucrose, has a fructose and glucose composition almost equal to that of 100% invert sugar (fructose is slightly more abundant than glucose). So, diluted honey, better if not much aromatic, may replace industrial invert sugar.
Ontains a balanced mixture of glucose, fructose and sucrose. As a result, this syrup has a very high sweetness and functional properties like honey.
Appearance: yellowish, viscous liquid
Smell: pure, sweet
Flavor: pure, sweet
Features
High sweetness
improvement of texture
Brauning regulation
Moisture retention
Applications
Fillings of chocolate
Bakery
Cakes
Confectionery
Fruit preparations
Fruit juice, Fruit syrup
Ice cream
Invert Sugar is used as preservative.
Invert sugar belongs to a class of medications called as sweeteners.
Invert sugar is a mixture of equal parts of d-glucose and d-fructose produced by hydrolysis/inversion of sucrose.
About this substance
Helpful information
Invert Sugar is registered under the REACH Regulation and is manufactured in and / or imported to the European Economic Area, at ≥ 10 000 to < 100 000 tonnes per annum.
Invert Sugar is used by consumers, by professional workers (widespread uses), in formulation or re-packing, at industrial sites and in manufacturing.
Consumer Uses
Invert Sugar is used in the following products: cosmetics and personal care products, biocides (e.g. disinfectants, pest control products), fertilisers, leather treatment products, perfumes and fragrances, textile treatment products and dyes, laboratory chemicals, fuels, paper chemicals and dyes, polishes and waxes and washing & cleaning products.
Other release to the environment of Invert Sugar is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use as processing aid.
Article service life
ECHA has no public registered data on the routes by which Invert Sugar is most likely to be released to the environment. ECHA has no public registered data indicating whether or into which articles the substance might have been processed.
Widespread uses by professional workers
Invert Sugar is used in the following products: fertilisers and laboratory chemicals.
Invert Sugar is used in the following areas: agriculture, forestry and fishing and building & construction work.
Release to the environment of Invert Sugar can occur from industrial use: formulation of mixtures.
Other release to the environment of Invert Sugar is likely to occur from: indoor use (e.g. machine wash liquids/detergents, automotive care products, paints and coating or adhesives, fragrances and air fresheners) and outdoor use.
Formulation or re-packing
Invert Sugar is used in the following products: fertilisers.
Release to the environment of Invert Sugar can occur from industrial use: formulation of mixtures, formulation in materials, manufacturing of the substance, in processing aids at industrial sites and as processing aid.
Other release to the environment of Invert Sugar is likely to occur from: indoor use as processing aid and outdoor use as processing aid.
Uses at industrial sites
Invert Sugar is used in the following products: fertilisers.
Invert Sugar is used in the following areas: agriculture, forestry and fishing and formulation of mixtures and/or re-packaging.
Invert Sugar is used for the manufacture of: chemicals.
Release to the environment of Invert Sugar can occur from industrial use: in processing aids at industrial sites, formulation of mixtures, as an intermediate step in further manufacturing of another substance (use of intermediates), as processing aid and manufacturing of the substance.
Other release to the environment of Invert Sugar is likely to occur from: indoor use as processing aid and outdoor use as processing aid.
Manufacture
Release to the environment of Invert Sugar can occur from industrial use: manufacturing of the substance, formulation of mixtures, in processing aids at industrial sites and as an intermediate step in further manufacturing of another substance (use of intermediates).
Description
Invert sugar is a direct and indirect food ingredient.
Invert sugar is a mixture of two monosaccharides, glucose and fructose, which results from the hydrolysis of sucrose.
Invert sugar is marketed as a component of invert syrups; these syrups also contain sucrose, the proportion depending on the extent of conversion.
Invert syrups are considered to be invert sugar in this evaluation. Solids in "total" invert syrups contain 6 percent sucrose whereas those in "medium" invert syrups contain 39 percent sucrose.
Invert syrup solids also contain 3 percent polysaccharides and less than 0.5 percent of the monosaccharide D-psicose (an epimer of fructose). The principal highfructose syrup currently sold in the United States is produced by the enzymatic isomerization of starch hydrolyzates, about 95 dextrose equivalent, and contains about the same proportions of dextrose and fructose as "total" invert syrups from sucrose on a dry solids basis.
Invert sugar also contains the di- and higher saccharides that were present in the starch hydrolyzates from which they were derived and less than 0.3 percent D-psicose. Dextrose-levulose syrup produced by the enzymatic isomerization of dextrose solutions contains, in addition to dextrose and levulose, less than 1 percent polysaccharides and less than 0.3 percent D-psicose.
Invert sugar is a mixture of glucose and fructose that results from the hydrolysis of sucrose in accordance with good manufacturing practices.
Invert sugar is marketed as invert sugar syrup and also contains dextrose (glucose), fructose, and sucrose in various amounts as represented by the manufacturer.
Invert sugar syrup is a hygroscopic liquid that has a sweet taste.
Invert sugar is very soluble in water, in glycerin, and in glycols; and it is very sparingly soluble in acetone and in ethanol.
Uses
Invert Sugar is a sweetener that is a mixture of equal weights of dextrose (glucose) and levulose (fructose).
Invert sugar is more soluble than sucrose and has higher moisture-retaining properties because of the fructose content.
Invert sugar resists crystallization.
Invert sugar is used in candy and icings because it is sweeter, more soluble, and crystallizes less readily than sucrose.
Uses
In food products, in confectionery. As a humectant, like glycerol, to hold moisture and to prevent drying out. In brewing.
Invert Sugar is an aqueous solution of inverted or partly inverted, refined or partly refined sucrose containing dextrose (glucose), fructose, and sucrose.
Invert Sugar is produced by the hydrolysis or partial hydrolysis of sucrose with suitable acids or enzymes.
IUPAC names
(2R,3R,4S,5S,6R)-2-{[(2S,3S,4S,5R)-3,4-dihydroxy-2,5-bis(hydroxymethyl)oxolan-2-yl]oxy}-6-(hydroxymethyl)oxane-3,4,5-triol; (2R,3S,4R,5R)-2,3,4,5,6-pentahydroxyhexanal; (3S,4R,5S)-1,3,4,5,6-pentahydroxyhexan-2-one
Sugar, invert
SYNONYMS:
Calorose
EC 232-393-1
EINECS 232-393-1
HS 500
HSDB 2008
Insubeta
Inverdex
Invert sugar
Invertix
Invertogen
Invertose
Lumolinine
Metabol
Nevuline
Nulomoline
Sugar, invert
Travert
Travert 10% in plastic container
Trimolin
UNII-ED959S6ACY
