Syrup

Invert Syrup

Invert syrup is refined sucrose split into glucose and fructose—hygroscopic, anti-crystallising, and smoother than plain sugar syrup in pastry, ice cream, and fondants. Mildly sweet with little flavour of its own. Use in professional baking to keep cakes moist and icings soft. Not the same as golden syrup, though both involve inversion.

Also known as: Invert Sugar, Trimoline

Track this ingredient

Quantity

Unit

Kg Liters Whole

Note

Explore further

Whole

Breeds & varieties

A sample of named types with their own origin and culinary profiles.

View all

Trimoline Style

Partial Invert Syrup

Full Invert Syrup

Characteristics

Preparations

CookedDilutedLiquidPourableRaw

Provenance

Fair TradeOrganicSingle OriginTraditional

Sources

Indoor FarmedOutdoor FarmedWild

Traits

Anti-CrystalClean SweetHygroscopicLiquidPastryRefinedSweetener

Nutrition

Typical values per 100 g edible portion. Nutrient names open the reference page.

Nutrition Facts

Per 100 g edible portion

Calories 322

Amount per 100 g

Total Fat 0 g
Saturated Fat 0 g
Trans Fat 0 g
Monounsaturated Fat 0 g
Polyunsaturated Fat 0 g
Cholesterol 0 mg
Sodium 19.6 mg
Salt 0.05 g
Total Carbohydrate 77.1 g
Dietary Fibre 0.19 g
Total Sugars 71.3 g
Complex / starch 1.97 g
Protein 0.21 g
Water 22 g

Detailed nutrients

Energy 322 kcal
Water 22 g
Carbohydrates 77.1 g
- Sugars 71.3 g
  - Monosaccharides 49.9 g
  - Disaccharides 21.4 g
- Starch 1.97 g
  - Amylose 0.49 g
  - Amylopectin 1.48 g
  - Digestible Starch 1.67 g
  - Resistant Starch 0.2 g
- Fibre 0.19 g
  - Soluble Fibre 0.07 g
  - Insoluble Fibre 0.12 g
Protein 0.21 g
Vitamins 24.7 mg
- Vitamin A 20 µg
- Vitamin B1 — Thiamine 0.01 mg
- Vitamin B2 — Riboflavin 0.02 mg
- Vitamin B3 — Niacin 0.09 mg
- Vitamin B5 — Pantothenic Acid 0.05 mg
- Vitamin B6 0.02 mg
- Vitamin B7 — Biotin 0.2 µg
- Vitamin B9 — Folate 1.8 µg
- Vitamin C 2 mg
- Vitamin E 0.09 mg
- Vitamin K 0.4 µg
Minerals 242 mg
- Major Minerals 236 mg
  - Calcium 38 mg
  - Sodium 19.6 mg
  - Potassium 178 mg
- Trace Minerals 6.7 mg
  - Iron 1.3 mg
  - Zinc 0.4 mg
  - Iodine 5 µg
Salt 0.05 g
- Sodium Chloride 0.05 g

Vitamins

vitamin-c: 2 · vitamin-a: 20 · vitamin-b1-thiamine: 0.01 · vitamin-b2-riboflavin: 0.02 · vitamin-b3-niacin: 0.09 · vitamin-b5-pantothenic-acid: 0.05 · vitamin-b6: 0.02 · vitamin-b7-biotin: 0.2 · vitamin-b9-folate: 1.8 · vitamin-e: 0.09 · vitamin-k: 0.4 ·

Minerals

Sodium: 19.59 · Potassium: 178 · Calcium: 38 · Iron: 1.3 · Zinc: 0.4 · Iodine: 5 ·

Syrups are sugar-dense liquids; natural types may retain minerals while refined syrups are mostly carbohydrate.

In the kitchen

Culinary partners and combinations that usually underperform with Invert Syrup.

Pairs well with

Classic and complementary matches

Butter
CreamFondant work
Egg
Lemon
SugarConfectionery
Vanilla

Usually avoid with

Often clash in flavour or tradition

History

1800

Sugar chemists produced invert sugar syrups for confectionery control of crystallisation.

1900

Pastry kitchens standardised invert syrup for ice cream and fondant work.

2000

Retail and wholesale invert syrups served home bakers and small bakeries.