Ingredient Information

Function

Evaporated cane juice invert syrup is a cane juice where the sucrose in the evaporated cane juice has been converted to invert sugar through an enzymatic process. Invert sugar is created by converting the sucrose into smaller molecules of sugar, glucose, and fructose. Evaporated cane juice invert syrup is a light- to golden-colored viscous liquid. It has a sweeter taste than simple syrup or regular evaporated cane juice syrup and is commonly used in the place of high fructose corn syrup. It will exhibit humectant properties, helping baked goods retain moisture and keep candy from having a dry, grainy texture. It also helps extend shelf life of products from a microbiological and quality standpoint.

Other Use and Industries

NONE KNOWN

Health Effects

Evaporated cane juice invert syrup has the same health effects as common table sugar. First, it constitutes a carbohydrate that provides quick energy for the body to use. Because of this, it is acceptable to consume in moderation. However, cane juice invert syrup is also considered an empty calorie, despite the trace minerals found in it. To get a benefit from the trace minerals, a person would need to consume well over the recommended amount, and by doing this, consume more simple carbohydrates than the body needs. Since evaporated cane juice invert syrup constitutes a simple sugar, the body will absorb it quickly causing blood sugar to rise rapidly. This is harmless for a normal, healthy individual, but long-term abuse can lead to insulin resistance and diabetes. It can also cause tooth decay and increased triglycerides (chief lipids constituting fats and oils), which can cause heart problems in certain people. Another result of increased consumption of invert syrup is poor nutrition and unhealthy weight gain. Since evaporated cane juice is essentially made up of empty calories, if the energy is not burned off, it will turn into fat stores. And since many processed foods have added sugar, it is easy to over-consume these types of calories in addition to those from a normal diet. The individual then takes in more calories than the body needs and may suffer weight gain. Evaporated cane juice invert syrup is commonly used in natural and organic foods and touted as the more healthful option. However, it is still sugar. It has 4 calories per gram and very little nutritional value. There may be less health risk by using evaporated cane juice invert, but these claims have not been scientifically validated.

Origins

Sugar cane has been used as a sweetener for thousands of years. It grows well in tropical environments, which is why it thrives in the Caribbean. Sugar from sugar cane was considered a luxury until the 1800’s, when other methods of obtaining sugar were derived. Nevertheless, sugar from sugar cane still tends to be more expensive than sugar from corn or beets because of tariffs on sugar imports. In order to make evaporated cane juice crystals, the cane is first ground and then pressed to extract the juice. Next, the juice is boiled to remove excess water and thickened into a syrup. By continuing to add heat at this point the cane juice begins to crystallize. Then the crystals are dissolved in water and the sucrose is converted to glucose and fructose through hydrolysis.