Speaking from a health perspective, replacing table sugar with invert sugar may not be the wisest health move because both are of almost the same composition. However, this does not seem to matter as more and more people are cutting off table sugar or other artificial sweeteners only to replace with invert sugar. So, really, what’s the trick?
How Is Invert Sugar Made?
For the person who does not know, invert sugar is a syrup that’s produced from water and granulated table sugar. Making invert sugar involves hydrolysis, which means heating a sucrose and water mixture until the preexisting bonds between fructose and glucose break.
The result is a thick, sweetened syrup. And here’s the difference between standard table sugar and invert sugar. Whereas the former is composed of 2 different, but bonded sugar molecules — glucose & fructose; the latter is composed of separated molecules, thanks to hydrolysis, thus making for a sweetener that’s half-free fructose and half-free glucose.
This separation means that invert sugar will melt in baked goods, candies, and beverages at room temperature; standard sugar will simply settle to the bottom of drinks when added at the same temperature. Consequently, invert sugar is a better, sweeter way of sweetening drinks.
Nutritional Value of Invert Sugar
There are two divisions of invert sugar available across supermarkets. The first is a 50% inverted sugar syrup, whose 50% is made up of table sugar, and its remaining percentage is inverted fructose and glucose. The second is the 100% inverted sugar syrup, which is completely made up of inverted glucose and fructose; no standard sugar at all.
According to the USDA (United States Department of Agriculture), a tablespoon of invert sugar offers approximately:
- 46 calories
- 11.8 grams of carbohydrates
- 11.8 grams of sugar
- zero fat
- zero fiber
- zero protein
Benefits Associated With Replacing Standard Sugar With Invert Sugar
Better Beverage Sweetener
As earlier explained, invert sugar dissolves instantly in cold beverages. It can be used to sweeten iced tea, ice coffee, frozen cocktails & many more. It is also a common presence in the flavored syrups commonly used in coffee shops.
Food & Candy Sweetener
Since it is a better sweetener, invert syrup is a preferable option in foods and candies, including fudge, ice cream, chocolate, cookies, cakes, ganache, and taffy.
Invert syrup does not crystalize when added to baked goods, which is common with table sugar. Thus, it can be used to fine-tune the moisture and texture of baked foods.
Invert sugar is more commonly used to ferment products, such as beer and kombucha. Studies suggest that it speeds up glucose fermentation.
More Resistant To Spoilage
Goods made using invert sugar are less likely to spoil from microbial growth as few studies suggest that it makes food more resistant. However, evidence is thin on this, and more research is required.
Takeaways From Replacing Table Sugar With Invert Sugar
You will agree that replacing table sugar with invert sugar is far from a move made purely on health consideration. Still, it is difficult to argue that the latter is not more useful than the former. Be careful of getting addicted to invert sugar, as it is harmful when consumed excessively.