Invert Sugar

Invert sugar is a syrup produced by breaking down ordinary sucrose into its two component simple sugars, glucose and fructose, through a chemical process called hydrolysis, typically using heat and an acid or enzyme. Because the resulting mixture of glucose and fructose is sweeter than intact sucrose and resists crystallizing, invert sugar is valued in baking and confectionery for keeping products moist and preventing sugar crystals from forming in candies, jams and frostings. It is a key ingredient in traditional confections and baked goods where a smooth texture and extended shelf life are wanted, and honey is a naturally occurring example of a similar invert sugar mixture.