Origin

Invertase is typically derived from yeast, although it can also be synthesized by bees.

Also Known As

Invertase may also be referred to as:

• EC 3.2.1.26
• Saccharase
• Glucosucrase
• Beta-h-fructosidase
• Deta-fructosidase
• Invertin
• Sucrase
• Maxinvert L 1000
• Fructosylinvertase
• Alkaline invertase
• Acid invertase

Usages

Invertase is utilized in various applications, including:

• Confectionery Production: Used in the manufacturing of soft-centered sweets.
• Invert Sugar Syrup: Employed in the production of invert sugar syrup.

Overview

Invertase is an enzyme crucial for catalyzing the hydrolysis of sucrose into fructose and glucose. This enzymatic activity plays a vital role in the digestion of complex sugars, breaking them down into simpler forms like glucose, which serves as a primary fuel source for the body. Invertase finds extensive use in the food industry, particularly in confectionery production, where it facilitates the creation of soft-centered sweets. Additionally, it is employed in the production of invert sugar syrup, contributing to various culinary applications.

Summary

Invertase, derived from yeast or synthesized by bees, is an enzyme essential for breaking down sucrose into fructose and glucose. Widely utilized in the food industry, particularly in confectionery production, it enables the creation of soft-centered sweets and invert sugar syrup. Although there is no specific recommended dosage for invertase, its enzymatic activity serves critical roles in various culinary and industrial applications.

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