What is Invert Sugar?

Invert sugar is available only in clear, liquid form and is sweeter than granulated sugar. This type of sugar resists crystallization and is commonly used by professional confectioners who need a sugar that yields a smooth, melt-in-the-mouth texture.

Invert sugar is made commercially by dissolving sucrose in water, heating the solution, and adding an acid such as cream of tartar, or an invertase enzyme such as sucrase, which hydrolyzes the sucrose into two equal portions of glucose and fructose. This process is called inversion. The use of cream of tartar or sucrase inhibits crystallization. In addition, the acidity of cream of tartar (tartaric acid) has the added benefit of preventing the natural decomposition of monosaccharides into bitter, brown-colored substances, which occurs when they are exposed to hard water or any other alkaline source. The amount of cream of tartar added depends upon the percentage of invert sugar concentration desired.

The confectionery industry uses invert sugar to develop the soft, fluid center of certain chocolates.