转化糖浆的一种由葡萄糖和果糖合成的黄褐色混合物，而上述两类糖份是通过分解蔗糖而取得。转化糖浆的甜度较蔗糖高，且可保持较多水份及不易结晶，由于这些特质，转化糖浆的产品在烘焙作业中备受推崇。

蔗糖的分子结构是属由两个单糖组合而成的双糖，通过加热含蔗糖的溶液，使蔗糖产生水解反应，进而分解成属於单糖的果糖和葡萄糖，上述的水解反应通常可借着添加催化剂而加快，这些催化剂包括蔗糖酶及转化糖苷水解酶，另使用含有果酸成份的物质如柠檬汁也可加快转化过程。

Inverted or invert sugar syrup is a mixture of glucose and fructose; it is obtained by splitting the disaccharide sucrose into these two components. Compared with its precursor, sucrose, inverted sugar is sweeter-tasting and its products tend to retain moisture and are less prone to crystallization. Inverted sugar is therefore valued by bakers, who refer to the syrup as invert syrup. It is similar to high-fructose corn syrup.