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E1103
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InvertaseEnzymes, Stabilisers
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Description
Invertase is an enzymeAre proteins used to catalyse (cause or accelerate) a chemical reaction. that hydrolyses (breaks down) sucrose from cane or beet sugar to fructose and glucose, usually in the form of an inverted sugar syrup. Commercially invertase is extracted from the yeast strains of Saccharomyces cerevisiae or Saccharomyces carlsbergensis. Invertase is primarily used in the confectionary industry to improve shelf life, increase sweetness, improve flavourA natural or artificial compound used to give food a particular taste or smell. and colourAdded to change or intensify colour in food., and prevent crystallisation. The use of invertase is limited as glucose isomerase can produce fructose much more cheaply.
Common Uses
Used primarily in confectionary such as liquified chocolate centres, creams, marshmallows, mints, and fondants. It is also naturally found in honey.
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