Have you ever heard of invert sugar? If you are a keen baker or confectioner, then the chances are that you have.
The chemical name for invert sugar is sucrose-6-phosphate or inverted sugar syrup.
Invert sugars combine glucose and fructose, making them sweeter than sucrose’s parent compound.
To make invert sugar, you need to add water and acid to the solid crystals, boiling them until they dissolve.
In baking, invert sugar is used because it can be made at home, and it helps to make the food lighter by limiting the formation of gluten.
Besides, it also prevents sucrose (sugar) crystallization inside the solution.
The last quality makes inverted sugar syrup an important ingredient for making candies.
People like using invert sugars to add a richer flavor than ordinary sugar.
And if we add to that the fact that it does not affect blood glucose and its glycemic index is zero, invert sugars sound like an almost perfect substitute for sucrose.
However, there are also some negative sides.
For example, invert sugars do not caramelize or crystalize easily, so it can be tricky to use them for anything but candies and other confectioneries.
In addition, inverted sugar syrup is an expensive product since it needs to be made from scratch under careful control of temperature and acidity.
Hence, if you are looking for a cheap substitute for this type of sugar, some other alternatives can replace invert sugars.
And even though they might not have all the great qualities of inverted sugar syrup, these substitutes will do the job just fine.
What is Invert Sugar?
One of the most common sugars used in food production is sucrose, which can be split into two forms: glucose and fructose to become invert sugar.
Invert sugar is sweeter than standard sucrose and caramelize when heated at a much lower temperature.
This means that the process runs far more smoothly, reducing cooking times and allowing for a more even consistency.
Invert sugar also helps to improve flavor and prolong texture when used in a variety of different foods.
Invert sugar has fewer calories than normal sucrose, which is attractive to health-conscious consumers aware of the health risks associated with obesity.
Of course, it can be argued that any sweetener should have a negative impact on a person’s health, but many people are unwilling to make the change from what is seen as the ‘normal’ thing.
With invert sugar, though, these consumers can still enjoy particular foods without compromising their health – or at least they believe that they will not have compromised their health.
Invert sugar has a good effect on cakes, pâtisseries, and jams.
It is commonly used in the confectionery industry to make cream, icings, and fudges.
Inverting sugars are also used when making chocolates because they help prevent the formation of cocoa butter crystals during the conching process.
The 5 Best Substitutes for Invert Sugar
There are many substitutes for invert sugar out there, but here are five of the best options that you can use.
1 – Corn Syrup
Corn syrup is a common ingredient added to a large number of foods and beverages.
It acts as a thickening agent, but it also enhances the flavor of foods, acts as an anti-crystallizing agent, and helps preserve food freshness.
In addition to being used in many different flavors of soda, corn syrup can be used in a large number of sweet foods.
This includes cakes, cookies, and puddings. It can also be used as a topping for ice cream.
Corn syrup is often used as a substitute for invert sugar because it creates many of the same effects without splitting sucrose’s chemical bonds.
In addition to this, products made with corn syrup are more resistant to crystallization, which is critical for candy manufacturing.
Corn syrup also helps prolong the shelf life of processed foods containing fats, although it may contribute to excess calories.
2 – Molasses
Molasses is a thick by-product created from processing sugar cane.
It stores all of the minerals and vitamins from the raw plant, containing large quantities of sucrose.
In addition to being used as a sweetener in its own right, molasses can be used to make various candy products that require a good amount of sucrose to create their characteristic flavors.
Molasses is separated into different grades and types, each with its flavor and color.
It can also be used in other foods such as baked goods and condiments.
So whether you are trying to cut down on sugar or just looking for a tasty new ingredient, molasses has something you can use.
3 – Honey
Honey is one of the sweetest things you can put in your food.
This makes it very useful for people who reduce their sugar intake – generally speaking, you only need a small amount to impact.
As well as being used on its own as a sweetener, honey is often added to baked goods and other foods such as scones and biscuits to improve their flavor.
Honey can be used in various ways, but it is usually added to foods at the final stage of cooking because it tends to burn easily.
The shelf life of honey is also quite long, so it can be stored until you require it.
4 – Glucose Syrup
Glucose syrup is similar to corn syrup to be used as a substitute for invert sugar.
It is created by breaking down long chains of glucose molecules into simple sugars, making them easier for your body to absorb.
This means that it has many of the same effects as corn syrup, making it useful for many different types of food.
Glucose syrup is created through chemical treatments, so it will not provide the same quality of flavor as something like molasses or honey.
But if you are trying to cut down on sugar, glucose syrup is one of the best substitutes that you can use.
5 – Brown Sugar
Brown sugar is often used to substitute for invert sugar because it is not very sweet and has a distinctive flavor.
In fact, if you are trying to cut down on sugar use but still want to make your cakes taste great, adding some brown sugar can be a good option.
The grains of brown sugar are coarser than those of caster sugar, which means that they have a much more distinctive texture.
But you only need to use a small amount of it to make a difference.
While brown sugar is very sweet compared to many other sugars, this also makes it useful as a substitute because you won’t need as much of it in your food.
This means that if you are trying to cut down on sugar, you can still enjoy great-tasting food without worrying about consuming too much sugar.
Invert sugar is an important part of many recipes, but luckily, you can use several good substitutes instead.
Invert sugar helps to create various confectionery goods, and each substitute discussed above has its uses in cooking.
Whether you’re looking for a new ingredient to add some flavor or trying to cut down on your sugar intake, any of these substitutes can be a good option.