How is invert sugar used in baking?

Invert sugar, a liquid syrup made from sucrose (table sugar) and water.  Manufactured via the process of hydrolysis, invert sugar is made by heating the sucrose solution in an inversion pan and adding acid. As a functional ingredient, invert sugar is used in the baking, confectionery, beverages and brewing industries. It is also used in the pharmaceuticals industry as a flavour enhancer and preservative in medications.

In this blog, we explore how invert sugar is and can be used as a functional ingredient in commercial baking.

There are two main types of invert sugar: partial and full invert sugar. Ragus produces and supplies both types of invert sugar, and we can guide you on which is best for your specific application. Broadly speaking, both partial and full invert sugars act as a moisture retainer or humectant. This is important for a wide range of baked goods to prevent them from drying out and to extend shelf life, especially in fat-free or low-fat versions of baked goods as these can dry and become stale more quickly.

However, partial invert sugars such as golden syrup have an even longer shelf life than full invert sugars so are best chosen for their humectant properties. If baking manufacturers need to ship a product, a partial invert sugar is the optimal choice.

Invert sugar lowers the risk of microbial contamination and growth in baked goods and is therefore a natural preservative.  Partial invert sugars can safely be stored for up to 6 months and up to 12 months before any risk of crystallisation or microbial spoilage, respectively. By comparison, it is 4 months and 6 months in the case of full invert sugars. In this, invert sugar acts as a preservative.

Invert sugar has a higher sweetness value compared to straight sucrose due to the fructose content. This means baking manufacturers can still achieve the desired sweet flavour that consumers will want and expect but potentially lower the quantities of added sugar.

Invert sugar improves the flavour of baked goods that contain fruit as the make-up of invert sugar complements the natural acidity of the fruit. The way invert sugar reacts with ingredients in baked goods, like fruit, means it contributes to building a more complex flavour. Partial inverts like golden syrup add a unique flavour profile in addition to sweetness.

Invert sugar reduces the freezing point and prevents crystals from forming. This is important in non-baked goods like ice cream but is also important for baked goods that need to be held in frozen storage before being sent to retailers. Once baked goods thaw, they will need to retain a certain softness, and invert sugar supports this.

Baked goods like brioche, pancakes, cookies and brownies require a soft texture and must remain moist to be pleasing to eat. Invert sugar’s moisture-retaining qualities and smooth syrup consistency improve the texture and mouthfeel, enhancing the overall experience.

There is truth in the saying that we eat with our eyes. Partial inverts such as golden syrup have a unique amber hued colour that enhances the appearance of baked goods like flapjacks, sponge puddings and biscuits.

Ragus manufactures a range of pure sugar syrups, including full and partially inverted sugar syrups. To learn more, contact our Customer Services Team. For more sugar news and updates, browse SUGARTALK and follow Ragus on LinkedIn.