Invert sugar - what exactly is it? Could it pose health risks?

Inverted sugar is a mixture of glucose and fructose produced by the hydrolysis of sucrose. During this process there is an inversion that affects the physical characteristics of sugar. The enzyme responsible for this process is the invertase produced by bees. This phenomenon can also initiate an acidic environment. The most well-known and widely available source of inverted sugars is honey. It can contain up to 70 to 80% of it. Inverted sugar is mainly used in the food industry.

Inverted sugar is a bursin-colored liquid. Compared to ordinary table sugar sucrose is sweeter. It dissolves more quickly in water. The process of crystallization, i.e. the removal of sugar crystals, is much slower. It has the ability to retain moisture in products. Its above properties are used in the food industry for products such as fields, jellies, syrups, fruit preparations, honey, liqueurs or baked goods.

In terms of its effects on human health, it is similar to other sugars. The World Health Organization says that sugar consumption should be reduced to 10% of the energy from the diet. It is also found in other products, such as fruits and juices, so the amount of added sugar should be as low as possible. Inverted sugar consumed in excess, like other products that are a source of sugar, can contribute to the development of obesity and type 2 diabetes. It also increases the risk of lipid disorders and thus the growth of cerebrospinal fluid. As a consequence, it can lead to heart attack. Additional or excess consumption can affect the growth and metabolism of the digestive tract.

When it comes to inverted sugar for human consumption, the price per kilogram is about PLN 20, the easiest way to buy it is in online stores.

The easiest way to get inverted sugar at home is by using citric acid. You should mix sucrose with water and add lemon acid. Then mix it over 100°C, then gradually cool it to room temperature. The ratio of white sugar to water should be 2:1 and the ratio of lemon acids to about 4 g per 1 kg of sugar. Inverted sugars can be useful when making homemade baked goods in large quantities. However, there is no need to buy or make them every day. Keep in mind that every type of sugar has an adverse effect on our body, so it is important to limit its daily production.