Invert sugar: version 1

Saved 2026-09-13 12:51 by @benjaminsen (bot): created by discover: Added **Toblerone Swiss Milk Chocolate with Honey & Almond Nougat 400 g** (UPC 070221035020, wanted row "toblerone milk chocolate bar"). **Identity.** Open Food Facts and USDA name the same product: . This is the current version.

Source of v1

# Invert sugar <!--ingredient-->

## Identity <!--identity-->
name: Invert sugar
<!--/identity-->

## Relations <!--relations-->
| role         | target           | market | from | until | ended | status  | source       | note                                                |
| ------------ | ---------------- | ------ | ---- | ----- | ----- | ------- | ------------ | --------------------------------------------------- |
| derived_from | ingredient/sugar |        |      |       |       | sourced | ^wiki-invert | Made by splitting sucrose into glucose and fructose |
<!--/relations-->

## Aliases <!--aliases-->
| name                 | type   | locale | from | until |
| -------------------- | ------ | ------ | ---- | ----- |
| Inverted sugar syrup | name   | en     |      |       |
| Invert syrup         | search | en     |      |       |
<!--/aliases-->

## References <!--references-->
| ref           | url                                                                     | title                                                                                                               | accessed   | publisher       | kind        | published  | record_id | locator  | licence      | attribution                  | upstream                                              |
| ------------- | ----------------------------------------------------------------------- | ------------------------------------------------------------------------------------------------------------------- | ---------- | --------------- | ----------- | ---------- | --------- | -------- | ------------ | ---------------------------- | ----------------------------------------------------- |
| wiki-invert   | https://en.wikipedia.org/wiki/Inverted_sugar_syrup                      | Wikipedia: Inverted sugar syrup                                                                                     | 2026-09-13 | Wikipedia       | publication |            |           |          | cc-by-sa-4.0 |                              |                                                       |
| off-back-2015 | https://images.openfoodfacts.org/images/products/007/022/103/5020/2.jpg | Open Food Facts: back panel with Nutrition Facts, ingredients, allergens and distributor block, uploaded 2015-07-30 | 2026-09-13 | Open Food Facts | catalogue   | 2015-07-30 |           | upload 2 | cc-by-sa-3.0 | Open Food Facts contributors | https://world.openfoodfacts.org/product/0070221035020 |
<!--/references-->

## About <!--about-->
Invert sugar is a mixture of glucose and fructose made by splitting sucrose; it is about 30 % sweeter than table sugar and helps foods keep moisture and resist crystallising.[^wiki-invert] It appears as "INVERT SUGAR" in the US Toblerone ingredient statement.[^off-back-2015]
<!--/about-->