Gallia invert sugar is a type of sugar obtained by breaking down sucrose (beet sugar) into its two basic components: glucose and fructose. This transformation, known as hydrolysis, is carried out in the presence of water and an acid (such as citric acid) or enzyme (invertase). Gallia invert sugar limits sugar crystallization and is highly hygroscopic: moisture is therefore better distributed, more tightly bound and therefore stabilized.
