Invert sugar

Invert sugar (CAS 8013-17-0, EC 232-393-1) is an equimolar mixture of glucose and fructose produced by the hydrolysis of sucrose. It is commercially known under trade names including Travert, Metabol, and Insubeta, and is classified within the sweeteners and food additives category.

In bakery and confectionery manufacturing, invert sugar retards crystallisation and extends shelf life by binding free water more effectively than sucrose. In beverage and dairy applications, its higher fructose content delivers a sweeter taste profile at lower solids loading, allowing formulators to reduce total sugar addition while maintaining perceived sweetness.

Invert sugar is supplied in liquid syrup form at defined Brix concentrations and is subject to FCC (Food Chemicals Codex) and relevant EU food additive regulations. It falls under HS code 2940.00.6000 and must comply with REACH registration requirements for industrial volumes. Packaging is typically in bulk tankers or intermediate bulk containers.