Generally speaking, it is difficult to make invert syrup achieve the same effect with substitutes. It should be noted that high temperature will destroy the nutrition of some honey. Part of maltose can also replace invert syrup.

Sugar is boiled with water and acid for a certain period of time and cooled at a suitable temperature to form invert syrup. This syrup can be preserved for a long time without crystallization, and is mostly used to replace sugar in China moon cake skin, Shaqima and various products. Inverted syrup is rich in sugar and is an essential raw material for cakes.