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Invert Sugar Syrup

Saccharide hydrolysate



This sugar acts as a humectant, meaning it helps skin retain moisture. It doesn’t crystalize as much as classic sugar, which creates a product base with a smoother texture.

Table sugar is heated with water to trigger a reaction called hydrolysis that breaks the chemical bond of sucrose into two different compounds: glucose and fructose. It’s called “inversion” because the resulting syrup reflects light in a reversed way.

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