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.

Where is Invertase used?

• Confectionery: production of soft-centered chocolates
• The enzyme liquefies a solid sucrose fondant center after enrobing, eliminating the need for liquid filling during production.
• Baking and pastry: moisture retention and shelf life in high-sugar formulations
• Pharmaceutical: conversion of sucrose syrups into invert sugar for excipients or sweetening agents in liquid dosage forms and other medicinal preparations
• Biotechnology: model enzyme in fermentation research and reagent in biosensor development for sucrose detection and analysis

Good to know: Invert sugar is sweeter than sucrose and resists crystallization. Pharmaceutical-grade material is for regulated manufacturing environments where documented enzyme purity and activity consistency are required for quality control.