Invert Sugar: Nutrition, Benefits, and Uses

Invert sugar is made from table sugar, or sucrose. Sucrose is a disaccharide, a carbohydrate that has two monosaccharides—glucose and fructose—joined together by a chemical bond. 

Invert sugar is made when the bond between glucose and fructose breaks, releasing the two monosaccharides in a liquid solution. This creates a thick syrup that is about 50% glucose and 50% fructose. 

Ideally invert sugar solution should contain equal amounts of fructose and glucose (1:1) and no sucrose. However, the amounts may differ depending on how long the sucrose solution was heated. Thus, you may get an invert sugar solution that may have some amount of sucrose besides fructose and glucose.

Solutions are identified through various physical and chemical properties. One physical property of invert sugar is its ability to reflect light.

When polarized light is passed through the sucrose solution, it deviates at a certain angle characteristic of the sucrose or sugar solution. On passing the polarized light through invert sugar, however, the deviation is in the opposite direction, thus giving this sugar the name invert sugar.

Since invert sugar is made from sucrose, it is pure carbohydrate with the same nutritional value as table sugar. 

According to the USDA, one tablespoon of invert sugar (about 14 grams) contains 46 calories all from sugars.

The American Heart Association recommends limiting added sugar intake to no more than 6% of your daily calorie consumption. This is equivalent to about:

• 9 teaspoons (36 grams) per day for most men
• 6 teaspoons (25 grams) per day for most women and children older than 2 years

Excess consumption of added sugar including invert sugar, table sugar, and honey is detrimental to your health. It has been linked to chronic inflammation and chronic diseases such as obesity, diabetes, and heart disease.

Invert sugar has several culinary benefits. 

Because it has fructose in its free form, rather than bonded to glucose as in sucrose, invert sugar is sweeter than sucrose. It is also more hygroscopic, which means it readily attracts water molecules. This hygroscopic property helps maintain the moisture and smoothness of food products. It is less likely to form crystals than sucrose and readily dissolves in various recipes.

Invert sugar is commonly used alone or in combination with other sweeteners, such as maple syrup, jaggery, and honey, to make various foods including:

• Ice creams
• Jellies
• Sorbet
• Syrups
• Fudge
• Cakes
• Chocolates
• Shakes
• Smoothies
• Pastries
• Granola bars
• Sweetened yogurts

You can make invert sugar at home fairly easily.

Ingredients

• Water
• Table sugar
• Cream of tartar, citric acid, or lemon juice
• Kitchen thermometer

Instructions

• Put about 2 cups of water in a pot and add about 4 1/2 cups of table sugar and 1/4 teaspoon of cream of tartar.
• Bring to a boil over medium heat, stirring occasionally. 
• Heat until the mixture reaches 236 F and turn off the heat.
• Remove the mixture from the heat, cover it, and allow it to cool at room temperature.
• Transfer to storage jars and keep in the refrigerator.
• Invert sugar can be stored for up to 6 months.