Invert Sugar
Also known as: inverted sugar
Invert sugar is functionally similar to sucrose and high-fructose corn syrup. Like all caloric sweeteners, concerns are dose-dependent across the whole diet (excess sugar intake → obesity, type 2 diabetes, cardiovascular risk).
What it is
A mixture of glucose and fructose produced by hydrolyzing sucrose with acid or invertase enzyme.
Sweetener; resists crystallization; retains moisture.
Why it's flagged
- Contributes to added sugar intake
- Dental caries
- Cardiometabolic risk at high intake
What regulators actually say
"Added sugars include sugars that are added during the processing of foods (such as sucrose or dextrose), foods packaged as sweeteners (such as table sugar), sugars from syrups and honey, and sugars from concentrated fruit or vegetable juices."
"WHO recommends reducing the intake of free sugars to less than 10% of total energy intake."
Regulatory status
United States — FDA
GRAS as nutritive sweetener; added-sugar disclosure required under 21 CFR 101.9
European Union — EFSA
Permitted as food ingredient
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