Invert sugar is used in the food industry for the manufacture of various products. Here you can find out what sugar is all about and what you should pay attention to.
What is invert sugar?
In the food industry, invert sugar is added to various products, particularly in the form of syrup. The raw material of the sugar syrup is sucrose or starch. This is broken down to form a mixture of glucose (dextrose) and fructose (fruit sugar).
For this reason, you will also find invert sugar syrup on the list of ingredients under the name “glucose-fructose syrup” or “isoglucose”. It is slightly sweeter than regular table sugar. In contrast to other sweeteners, it also has the advantage that it no longer crystallizes. It gives products a smooth and creamy consistency.
Because of these benefits, invert sugar syrup is hiding in a variety of everyday products. Including especially in various desserts, such as ice cream, sorbets, puddings, rice pudding or yoghurt. But liqueurs, ketchup, sweet drinks, gummy bears, biscuits, cakes, ready-made sauces, bread and rolls are often sweetened with the popular sugar syrup.
Invert sugar: health consequences
Invert sugar contains around 400 calories per 100 grams. At around 99.8 percent, it consists almost entirely of carbohydrates and contains no significant amounts of minerals, fiber or vitamins. Therefore, like the other types of sugar, it is referred to as “empty calories”.
Like all types of sugar, invert sugar does not provide important minerals, but primarily serves to give a product a sweet taste. It is not particularly beneficial to health. However, if you are aware of it and consume it in moderation, it will not do much damage to your health. The WHO recommends consuming no more than six teaspoons of sugar (about 25 grams) per day.
On the other hand, if you consume large amounts of sugar (or invert sugar) every day, this can lead to increased body weight and obesity and the associated health risks.
