Are invert sugars vegan?

Invert sugars are a mixture of glucose and fructose formed by the hydrolysis of sucrose. This process involves breaking down sucrose into its constituent parts through the addition of water and acid or enzyme catalysts. Invert sugars have a sweeter taste and are more soluble than sucrose, making them a popular ingredient in many food products, including baked goods, confectionery, and beverages. They are also used as a humectant, preventing products from drying out and extending their shelf life. Invert sugars have a lower freezing point than sucrose, making them ideal for use in frozen desserts, such as ice cream. Additionally, invert sugars have a lower propensity for crystallization than sucrose, making them a preferred sweetener in many food applications.