What’s the difference between partial and full invert sugar syrup? 

Invert sugar or invert sugar syrup is a versatile liquid sweetener that is widely used in industrial food and beverage production. It is made from heating sucrose, or white crystalline table sugar, and water together. There are two main types, both of which Ragus produces: partial invert sugar syrup and full invert sugar syrup.  

In this article, we highlight the key differences between partial and full invert sugar syrups and how this affects application. For more information on how invert sugar is made, visit our invert sugar in granular detail page.  

Partial invert sugar retains more sucrose following its production process because it is only partially inverted. A partial invert sugar is typically 32.5% to 35.5% sucrose to 42.5% to 45.5% invert, but this will vary depending on the partial invert being produced.   

As nearly half of the sucrose has been inverted into sweeter tasting fructose and glucose, partial invert sugar is approximately 20% sweeter than straight sucrose. However, this represents a key distinction between partial and fully inverted sugar syrup: partial invert is sweeter than straight sucrose but only half as sweet as a full invert. 

With more sucrose retained in the syrup, partial invert sugar appears more opaque, with a pale straw-to-yellow tint. Full invert sugar is more yellow in appearance because it has been inverted and exposed to heat for longer. An example of a partial invert sugar is golden syrup, which is known for its amber colour.   

Partial invert sugar has a lower water content than straight sucrose. As a result, it has strong preservative qualities, the ability to lower the risk of crystallisation and withstand higher temperatures during manufacture.  

As a sugar product, partial inverts have a longer shelf life than full inverts. If stored at a temperature between 15°C and 20°C, partial inverts can last up to six months before crystallisation may occur and 12 months before microbial spoilage. By contrast, full inverts are at risk of crystallisation after four months and microbial spoilage after six months.  

Though both types of invert sugar are used as humectants because they help to retain moisture, partial invert sugar has a longer shelf life, and it is primarily used for this quality.  

For example, partial invert sugar is often preferred for baked goods, cereal bars, cakes and flapjacks because the deeper colour of golden syrup enhances a product’s appearance and extends the shelf life on products that may otherwise have a very short shelf life. If maximising a product’s shelf life is important, partial inverts are ideal. 

Full invert sugar retains less sucrose from its production process because it has been fully inverted. This means that most of the sucrose has been converted into fructose and glucose molecules, and fructose is sweeter than sucrose.  

As a result, a full invert sugar has a sweetness value approximately 40% higher than straight sucrose and 20% higher than a partial invert sugar. Typically, a full invert sugar is 3.5% to 5.5% sucrose to 71% to 77% invert. However, this will vary depending on the full invert being produced.  

If a high sweetness value is required for a product, full invert sugars are best. For this reason, full invert sugar is often used in fudge, frozen desserts, icings and fondants. In such applications, it also prevents crystallisation and keeps the products soft and smooth. Similarly, it is used as a replacement for glycerine in low-fat baking products and to prevent crystallisation in confectionery. 

A full invert sugar is also a popular ingredient for soft drinks manufacturers because its higher sweetness value results in a better flavour than artificial sweeteners. If a full invert sugar is used in a soft drink instead of straight sucrose, a manufacturer can use less sugar overall but still achieve a sweet drink. A soft drink that contains lower amounts of sugar will make it more appealing to consumers who want to consume less sugar but still enjoy soft or fizzy drinks.    

Partial and full invert sugars can be adapted to meet specific application needs. Ragus manufactures and supplies partially and fully inverted sugar syrup ingredients in bulk for food and beverage producers. To learn more, contact our Customer Services Team. For more sugar news and updates, browse SUGARTALK and follow Ragus on LinkedIn.