Invert Sugar & Glucose Syrup in Baking
What Is Invert Sugar and Glucose Syrup?
Invert sugar and glucose syrup are essential ingredients in plenty of professional baking, confectionery, and pastry arts. While they are often used interchangeably, each has distinct properties that affect baked goods, candies, ice creams, and other sweet applications.
Invert Sugar: Invert sugar is a type of liquid sweetener made by breaking down sucrose (table sugar) into its two simpler components: glucose and fructose. This process, known as hydrolysis, is typically achieved by heating sugar with an acid or an enzyme like invertase. The result is a smooth, syrupy liquid with higher sweetness and improved moisture retention compared to regular sugar. Trimoline, a commercial invert sugar, is widely used in professional pastry applications.
Glucose Syrup: Glucose syrup is derived from the enzymatic or acid hydrolysis of starch (usually corn, wheat, or potatoes), yielding a thick, syrupy liquid primarily composed of glucose molecules. Depending on the degree of processing, glucose syrup may contain varying amounts of maltose and other polysaccharides, making it less sweet than invert sugar. It is commonly used for preventing crystallization in candies and improving texture in baked goods.\
The Role of These Ingredients in Baking
Both invert sugar and glucose syrup play crucial roles in the texture, structure, and stability of baked goods. They offer unique functional benefits that improve product quality in ways that standard granulated sugar cannot. Understanding when and how to use each is key to achieving desired results in professional baking.
Key Differences Between Invert Sugar and Glucose Syrup
While both invert sugar and glucose syrup serve as sweeteners and humectants (moisture retainers), they differ significantly in composition, sweetness, and functionality.
Invert Sugar - Sucrose (sugar) hydrolysis, Equal parts glucose & fructose, Sweeter than table sugar, Smooth, syrupy, more fluid. Excellent crystallization prevention, High Moisture Retention, and Commonly used for pastries, chocolates, ice creams, soft cakes, macarons, etc.
Glucose - Starch hydrolysis (corn, wheat, potato), Primarily glucose, some maltose & oligosaccharides, Less sweet than table sugar, Thick, viscous, can vary in consistency, Moderate crystallization prevention, High moisture retention, and commonly used in candies, nougat, caramel, marshmallows, fondant, etc.
Why Bakers Use These Ingredients
Professional bakers and pastry chefs use invert sugar and glucose syrup because they significantly enhance the texture, stability, and shelf life of baked goods and confections. \
Moisture Retention – Invert sugar is highly hygroscopic, meaning it attracts and retains moisture, keeping baked goods softer for longer. This is particularly useful in cakes, brownies, and cookies that need to stay tender over time.
Texture Improvement – Both invert sugar and glucose syrup contribute to a smoother, more even texture in confections and baked goods. They help prevent sugar crystallization, ensuring a glossy finish in frostings and ganache, and improving the mouthfeel of ice creams and gels.
Shelf-Life Extension – The moisture-retaining properties of these sweeteners slow down staling and drying, extending the shelf life of products. This is beneficial for commercial bakeries that need consistent product quality over time.
Sweetness Modification – Invert sugar provides a more intense sweetness with a different flavor profile than granulated sugar, while glucose syrup adds body without making a product overly sweet. This balance is particularly useful in fine pastry applications and confectionery.
Types of Invert Sugars
Trimoline (Commercial Invert Sugar)
Trimoline is a professional-grade invert sugar used primarily in fine pastry applications. It is a thick, highly stable syrup that prevents crystallization, enhances moisture retention, and improves the texture of baked goods, ganache, and ice cream.
Honey
Honey is a natural form of invert sugar that varies in composition based on its floral source. It contains glucose, fructose, and trace amounts of minerals, enzymes, and flavors that can influence the final taste of baked goods.
Golden Syrup
Golden syrup, often used in British baking, is a partially inverted sugar syrup derived from sugar cane or sugar beet processing. It has a rich, caramel-like flavor and is often used in treacle tarts, cookies, and puddings.
Corn Syrup (Comparison)
Corn syrup is sometimes mistaken for invert sugar, but it primarily consists of glucose and does not contain the fructose component of true invert sugar. It prevents crystallization and adds chewiness to candies and confections but is not a direct substitute for invert sugar in recipes.
Making Your Own Invert Sugar
Traditional Method with Acid and Heat
To make invert sugar at home, sucrose is broken down into glucose and fructose using acid and heat.
Different Acid Options
Cream of Tartar – A common choice in baking that effectively breaks down sucrose.
Citric Acid – A precise and neutral-tasting option.
Lemon Juice – A natural option, though it may introduce slight citrus notes.
Best Temperatures and Times
Heat sugar and water to 236°F (114°C) to achieve a properly inverted syrup.
Hold at this temperature for 20–30 minutes to ensure full conversion.
Why It’s Different from Simple Syrup
Unlike simple syrup, which is just sugar dissolved in water, invert sugar has undergone hydrolysis, resulting in a different structure that affects sweetness, crystallization, and moisture retention.
How & When to Use Invert Sugar & Glucose Syrup
Applications in Baking & Pastry
Pastries & Cakes – Enhances moisture and shelf life.
Bread – Softens crumb and extends freshness.
Ice Cream & Confectionery – Prevents crystallization and improves texture.
Substitutions & Impact
Corn Syrup for Invert Sugar: Reduces crystallization but is less sweet.
Honey for Invert Sugar: Adds flavor variation.
Glucose Syrup for Invert Sugar: Works for texture but lacks fructose’s sweetness.
Professional Tips & Troubleshooting
Common Mistakes When Making Invert Sugar
Not heating to the right temperature – Leads to incomplete inversion.
Using too much acid – Can break down the sugar too much, leading to an off taste.
Skipping temperature control – Proper accuracy ensures the best results.
Storing & Handling Correctly
Store in an airtight container to prevent crystallization.
Keep at room temperature or slightly warm for ease of use.
Use within 3–6 months for best quality.
Copycat Trimoline (Commercial Invert Sugar) Recipe
If you can’t find Trimoline, you can make a professional-style invert sugar at home using this method.
Ingredients:
500g granulated sugar
240ml water
2g citric acid (or 1/2 tsp cream of tartar)
1/4 tsp salt (optional, helps balance flavor)
Instructions:
In a heavy-bottomed saucepan, combine sugar, water, and citric acid (or cream of tartar).
Heat over medium heat, stirring gently until the sugar dissolves.
Bring to a gentle simmer and cook until the temperature reaches 236°F (114°C).
Maintain this temperature for 20–30 minutes to allow full sugar inversion.
Remove from heat and let it cool completely before transferring to a sterilized airtight container.
Store at room temperature for up to 6 months.
Golden Syrup Copycat Recipe
If you need a homemade golden syrup replacement, this version mimics the deep caramelized flavor of Lyle’s Golden Syrup.
Ingredients:
500g granulated sugar
300ml water
60g honey or light corn syrup (for stability)
1 tbsp lemon juice
Instructions:
In a saucepan, add 100g sugar and 2 tbsp water over low heat, stirring until it turns golden brown (this forms a deep caramel base).
Carefully add the remaining sugar, water, honey, and lemon juice.
Bring to a boil, then reduce to a low simmer for about 45 minutes, stirring occasionally.
The syrup should thicken and darken slightly—don’t overcook as it will harden when cooled.
Let cool and store in a sterilized jar for up to 6 months.
Best Uses for Homemade Invert Sugar
Now that you have your own invert sugar, here are the best ways to use it:
Cakes & Pastries → Substitute 15-30% of the sugar for invert sugar to keep cakes moist longer.
Macarons & Meringues → Use 5-10% invert sugar to create a more stable meringue.
Ice Cream & Sorbets → Replace 15-20% of the sugar to prevent ice crystals and keep it soft.
Chewy Cookies & Brownies → Add 1-2 tbsp per batch to retain chewiness.
Caramel & Confectionery → Prevent crystallization by using invert sugar instead of regular sugar.
Copycat Glucose Syrup (Homemade Alternative for Beginners)
Glucose syrup is commercially made by breaking down starch (usually from corn, wheat, or potatoes) into glucose molecules through enzymatic or acid hydrolysis. While replicating true glucose syrup at home isn’t as straightforward as invert sugar, you can make a workable substitute using sugar and simple ingredients that mimic its thick, non-crystallizing properties.
Ingredients:
500g granulated sugar
300ml water
1/2 tsp citric acid (or 1 tbsp lemon juice)
1/4 tsp baking soda
Instructions:
In a heavy-bottomed saucepan, combine the sugar, water, and citric acid (or lemon juice).
Stir gently over medium heat until the sugar is fully dissolved.
Bring the mixture to a gentle simmer and continue cooking at 225°F - 230°F (107°C - 110°C) for 20-30 minutes.
Stir occasionally and avoid boiling too aggressively—the goal is a slow inversion process.
Remove from heat and stir in the baking soda. The mixture may bubble briefly as the acidity is neutralized.
Let it settle for a minute.
Allow the syrup to cool to room temperature before transferring to a sterilized airtight container.
Store at room temperature for up to 3 months.
How This Works
The citric acid helps break down sucrose into glucose and fructose, mimicking the properties of commercial glucose syrup.
The low temperature prevents caramelization, keeping the syrup clear and stable.
Baking soda neutralizes excess acidity, preventing an overly tart taste.
This syrup remains fluid and prevents crystallization, making it suitable for candies, marshmallows, and frostings.
Best Uses for Homemade Glucose Syrup:
Caramels & Confections: Prevents crystallization in homemade caramel, toffees, and nougat.
Ice Cream & Sorbet: Improves texture and prevents ice crystals.
Ganache & Fondant: Helps keep chocolate and fondant smooth and pliable.
Chewy Cookies & Brownies: Enhances chewiness and extends shelf life.
While this homemade version works well for most applications, it won’t be identical to commercial glucose syrup, which is made using a starch conversion process. If you need precision for professional pastry work, purchasing glucose syrup is still recommended. However, this is a great beginner-friendly substitute for home bakers!
