Inverted sugar is nothing more than sugar (sucrose) that been partially hydrolysed with an enzyme, invertase, into its monomers; glucose and fructose.
It’s hardly rocket science but that doesn’t deter the beet-bashers of northern Europe from demanding five times more for inverted sugar than the white granulated stuff.
Among the putative benefits of inverted sugar is the claim that bees find it more ‘digestible’.
They’re having laugh; a bee with sugar-induced indigestion is about as common as a bee with diabetes. It doesn’t happen.
So save yourself some money. If you have to feed your bees inverted sugar syrup, make a normal syrup up in a contact feeder … and turn it over!