Invert sugar is a type of sugar and sweetener derived from sucrose. It is created by splitting sucrose into its two component sugars, glucose and fructose, through hydrolysis. This process is known as inversion. Invert sugar is sweeter than sucrose and is used to improve the texture, flavor, and shelf life of food products. It is also used to prevent crystallization in products such as jams, jellies, and syrups. Invert sugar is also used in baking to increase the moistness of cakes and other baked goods. Invert sugar is available in both liquid and powder form. It is used in a variety of food products, including confectionery, ice cream, and beverages. It is also used in the production of alcoholic beverages, such as beer and wine. Companies in the invert sugar market include Cargill, Tate & Lyle, Archer Daniels Midland, Ingredion, AGRANA, Roquette, and American Sugar Refining. Show Less Read more
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