Invertase is a yeast-derived enzyme that breaks down sucrose into glucose and fructose, creating invert sugar syrup. It is commonly used in baking and candy making due to its stronger flavor and longer shelf life. Invertase can also be found in some cigarettes and has different strengths and forms. It requires a purification process and can cause allergic reactions.
Invertase, or beta-fructofuranosidase, is a yeast-derived enzyme. It has the ability to break down sucrose into simple sugars, glucose and fructose. The resulting product, also known as invert sugar syrup, is most often used in baking. It is commonly found in mass-produced candy because it is sweeter than other forms of sugar and can increase the shelf life of sugary candy.
Honey bees can produce invertase, but for commercial use, creating large quantities of the enzyme is cheaper when made with yeast in large quantities. When invertase is added to sucrose, or regular table sugar, the enzyme stimulates a process called hydrolysis. Hydrolysis splits the bond between glucose and fructose as it adds hydrogen and hydroxide, separating the two types of sugar.
Bakers and candy companies sometimes call invert sugar syrup “invert syrup” or trimoline. They use the product in baking because it has a stronger flavor than regular sucrose, and the syrup will not crystallize as quickly as table sugar. Also, invert sugar tends to keep candy moist better than regular canned sugar. However, the enzyme can be considered a somewhat expensive ingredient; It requires a rigorous purification process. Therefore, the cheaper glucose isomerase enzyme, which has the same effect on sucrose, is also commonly used instead of invertase.
Invertase can also be found in candies that contain a liquefied sugar center, such as chocolate-covered cherries. Marshmallows and creams also tend to use the enzyme for texture or consistency, as well as longevity. Some cigarette companies even use trace amounts of invertase or invert sugar syrup in the coating of a cigarette to give it an appealing flavor.
The enzyme is generally sold in three different strengths: single, double, and triple. Some forms come as a liquid, while other types exist as a powder that can be added directly to a mix or mixed with water first. The product is usually clear or pale yellow in color and may smell slightly fermented. Although the enzyme is inclined to higher levels of activity at low temperatures, it is best when used at about 140 degrees Fahrenheit (60 degrees Celsius), because sucrose will split faster at higher temperatures.
Most enzyme manufacturers advise that while the enzyme is not flammable, it is a chemical, and gloves are recommended. Contact with eyes should be avoided. People with certain allergies may experience a reaction when eating or even handling invertase.
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