A considerable change in the market of sweetening of foods has been observed and the dominance of sucrose as a major carbohydrate sweetener has been challenged. A wide range of new and more desirable carbohydrate-based sweeteners have emerged on the scene to keep pace with the advances in food technology. These sweeteners have wide applications in the food and pharmaceutical industries. The most important among them is Invert Sugar, an equimolecular mixture of glucose and fructose. Invert sugar is a valuable sweetener in food and pharmaceutical application because of its functionally more desirable properties i.e. high osmotic pressure, high solubility and humid nature.

Invert sugar is an equimolecular mixture of glucose and fructose. It is a valuable sweetener in food and pharmaceuticals applications because of its functionally more desirable properties like humectancy, crystallization control, reduction in viscosity, flavour enhancement, texture softening, pure, transparent, ready to use and having better shelf life than granulated sugar.unlike in conventional preparation of sugar syrup, invert sugar syrup cuts down time, power and infrastructural resources.

Invert sugar is sometimes referred to as artificial honey since its composition and properties are nearly same. In the developed nation, all sweetening in confectionery, beverages and other industries is done by Invert sugar for distinct advantages like taste, flavour and texture. The concept has not picked up in the developing nation mainly due to lack of knowledge and poor availability.