Invert Sugar in Bakery Products Most bakery products and beverages do not use table sugar. Instead, they use something special called invert sugar.
Structurally, invert sugar is a mixture of glucose and fructose - obtained by hydrolysis of sucrose. It is called invert sugar because optical rotation of this mixture is opposite to that of original sugar.
It is preferred by bakers because it's considered sweeter than table sugar. Also, bakery items containing invert sugar retain moisture and crystallise less easily than table sugar.
When we add table sugar to cold beverages, we find that small crystals are left behind which is not the case with invert sugar. It gives uniform sweetness and solves the problem of sugar crystals collecting at the bottom.
One other remarkable use of invert sugar is in fermentation of beer.