Invertase
Also known as: Sucrase, Beta-Fructofuranosidase
Stabilizers
Safety rating
Generally Safe
Eat Away!Generally SafeUse SparinglyAvoid
Purpose and Function
Invertase is an enzyme that breaks down sucrose into glucose and fructose, used as a stabilizer in confectionery such as fondants, soft-centered chocolates, and liquid-filled candies to improve texture and prevent crystallization.
Commonly found in
- —Fondants
- —Soft-centered chocolates
- —Liquid-filled candies
Key functions
- —Prevents sugar crystallization
- —Ensures smooth, creamy texture
Potential Risks and Side Effects
- 01Generally safe for consumption; excessive intake may cause gastrointestinal discomfort in sensitive individuals
- 02Occupational exposure to the enzyme powder may cause respiratory or skin irritation