Invertase

Invertase is an enzyme that catalyses the hydrolysis of sucrose into its component monosaccharides glucose and fructose — a process called inversion, giving the resulting mixture the name "invert sugar." In food processing, invertase has its most distinctive application in the confectionery industry, where it is used to create soft, creamy fondant centres in chocolate-coated confections. A hard fondant made from a supersaturated sucrose solution is combined with invertase; after coating, the enzyme slowly hydrolyses sucrose inside the chocolate shell, progressively converting the solid fondant into a soft, liquid-centred filling over days or weeks.

No JECFA numerical ADI has been assigned to invertase. As a protein, it is completely digested during normal gastrointestinal processing to amino acids that are absorbed and metabolised as part of normal protein nutrition. Invertase is the same enzyme naturally present in the small intestinal brush border (as sucrase-isomaltase) and in yeast cells, where it serves the same function of breaking down sucrose.

Invertase is approved in the EU as E1103 and in most global food markets for use in confectionery and certain other applications. Its most visible use is in luxury chocolates with liquid or creamy centres, a product category that is particularly prominent in European confectionery traditions. It may also be used in jams and preserves to prevent sucrose crystallisation. Invertase-produced invert sugar has a slightly sweeter taste per gram than sucrose, due to the high sweetness contribution of fructose, and is more hygroscopic, helping to retain moisture in certain bakery and confectionery applications. For consumers, the product of invertase action is simply glucose and fructose — both components of normal dietary carbohydrate.