Invertase

A naturally occurring enzyme, a sucrose-splitting hydrolase, which breaks down sucrose into glucose and fructose. The enzyme is found in yeasts, higher plants and fungi.

Invertase is authorised in the EU as a food additive under the number E 1103. The enzyme prevents e.g. the crystallization of sugars in food, especially in confectionery (e.g. in marzipan fillings, confectionery and pralines). In addition, the compound has a hygroscopic effect and thus prevents food from drying out.

For this industrial utilization Invertase is produced with the help of microorganisms (mostly yeasts).

The use of invertase is considered unthinkable. An ADI value (Acceptable Daily Intake) is not fixed.