Invertase

Invertase (CAS 9001-57-4), also known commercially as E1103, Invertin, and Sucrase, is an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose.

The resulting invert sugar is sweeter than sucrose and resists crystallization, making it a functional ingredient in food manufacturing and pharmaceutical processing applications.

In confectionery, invertase is used to produce soft-centered chocolates. The enzyme liquefies a solid sucrose fondant center after enrobing, eliminating the need for liquid filling during production.

Bakers and pastry manufacturers use it to extend product moisture retention and improve shelf life in high-sugar formulations. It is essential for maintaining texture in various baked goods.

In the pharmaceutical industry, it converts sucrose syrups into invert sugar for use as an excipient or sweetening agent in liquid dosage forms and other medicinal preparations.

Biotechnology applications include its use as a model enzyme in fermentation research and as a reagent in biosensor development for sucrose detection and analysis.

Invertase is supplied as a liquid enzyme concentrate or as a dried powder. Food-grade material meeting FCC specifications is the standard commercial offering for confectionery.

Pharmaceutical-grade material is available for regulated manufacturing environments where documented enzyme purity and activity consistency are required for quality control.