Inverted or
invert sugar syrup is a mixture of
glucose and
fructose; it is obtained by splitting
sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter and its products tend to retain moisture and are less prone to crystallization. Inverted sugar is therefore valued by
bakers, who refer to the syrup as
invert syrup. It is similar to
high-fructose corn syrup.