Invert Sugar vs Silicon Dioxide: which is worse?

What is Invert Sugar?

Invert sugar is a mixture of equal parts glucose and fructose produced by the acid or enzymatic hydrolysis of sucrose. It is sweeter than table sugar by about 25% and has enhanced moisture-retaining properties. Bees naturally produce invert sugar in honey through the enzyme invertase.

What is Silicon Dioxide?

Silicon dioxide (silica) is a naturally occurring mineral compound used as an anti-caking agent in powdered and granular foods. The food-grade form is amorphous (non-crystalline) synthetic silica, distinct from the crystalline quartz form associated with lung disease. It absorbs moisture and prevents clumping in powders.

Documented risks

Invert Sugar: Invert sugar poses the same metabolic risks as other added sugars. The free fructose component is metabolized directly in the liver, and excessive fructose consumption has been linked to non-alcoholic fatty liver disease, increased triglycerides, and insulin resistance, as documented in multiple reviews including a 2013 paper in Current Opinion in Lipidology. At moderate consumption, it is not specifically more harmful than sucrose. Regulatory agencies worldwide permit its use without restriction.

Silicon Dioxide: Food-grade amorphous silicon dioxide is generally recognized as safe. EFSA re-evaluated it in 2018 and concluded there was no safety concern at typical dietary exposure levels; however, the panel noted uncertainty about nanoparticle forms. The food form should not be confused with crystalline silica (quartz) dust, which is a recognized carcinogen when inhaled occupationally. Ingested amorphous silica passes through the body largely unabsorbed.