Invert sugar is a liquid sweetener that is produced through the hydrolysis of sucrose. This process involves the addition of water and an acid, such as citric acid or cream of tartar, catalyzing the breakdown of sucrose into its individual components—glucose and fructose. The result is a mixture of these two monosaccharides, known as invert sugar, which is characterized by its high sweetness and ability to retain water. Invert sugar used to prevent crystallization in certain products like candies and frostings, as well as its capacity to enhance the shelf life and texture of baked goods.