Inverted sugar syrup, also called invert syrup and invert sugar, is an edible mixture of two simple sugars—glucose and fructose—that is made by heating sucrose (table sugar) with water. It is thought to be sweeter than table sugar, and foods that contain invert retain moisture better and crystallize less easily than do those that use table sugar instead. Bakers, who call it invert syrup, may use it more than other sweeteners.