Invert Sugar Paste

Invert sugar is a liquid sweetening compound obtained by the breakdown of sucrose into glucose and fructose through a chemical process called hydrolysis.

Chef's Advice

Invert sugar has several characteristics that make it particularly useful in cooking and the food industry. Due to its composition, it is sweeter than common sucrose and has a greater ability to retain moisture, making it ideal for producing softer desserts and prolonging freshness. It also prevents crystallization of sugar, making it perfect for making ice cream, sorbets, icings, and spoon desserts.