INVERTASE

Invertase is an enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose, and Invertase is widely used in food processing, confectionery, and beverage applications to control sweetness, texture, and crystallization behavior.
Invertase is valued because Invertase produces invert sugar in situ, and invert sugar helps reduce sucrose crystallization, improve moisture retention, and create softer, smoother textures in many products.
Invertase is typically produced by fermentation from yeasts or fungi, and Invertase performance depends on dosage, temperature, pH, substrate concentration, and process time.

CAS Number: 9001-57-4
EC Number: 232-615-5
Molecular Formula: Protein (enzyme; not a single fixed formula)
Molecular Weight: Protein (enzyme; molecular weight varies by source and isoform)

Synonyms: Invertase, Sucrase (enzyme activity term), beta-Fructofuranosidase, Saccharase (common naming), Invert Sugar Enzyme, Sucrose Invertase, Invertase Enzyme Preparation, Yeast Invertase, Fungal Invertase, 9001-57-4, Beta-Fructosidase, Invertase Food Enzyme, Invertase, Beta-Fructofuranosidase, β-Fructofuranosidase, Saccharase, Sucrase, Fructosylinvertase, Acid Beta-Fructofuranosidase, EC 3.2.1.26, Saccharose Hydrolyzing Enzyme, Sucrose Splitting Enzyme, Sucrose Hydrolyzing Enzyme, Invert Sugar Enzyme, Invertase Enzyme, Invertase Food Grade, Invertase Technical Grade, Invertase Pharmaceutical Grade, Invertase Industrial Grade, Invertase Baker's Grade, Invertase Confectionery Grade, Invertase Reagent Grade, Invertase Powder, Invertase Liquid, Invertase Solution, Invertase Preparation, Invertase Concentrate, Invertase Enzyme Preparation, Invertase Biocatalyst, Invertase Catalyst, Invertase Biological Catalyst, Yeast Invertase, Saccharomyces Invertase, Fungal Invertase, Microbial Invertase, Extracellular Invertase, Soluble Invertase, Commercial Invertase, Food Processing Invertase, Candy Invertase, Fondant Invertase, Chocolate Filling Invertase, Soft-Center Invertase, Enzymatic Invertase, Sucrose Invertase, Fructofuranosidase Enzyme, Beta-D-Fructofuranosidase, β-D-Fructofuranosidase, Beta-Fructosidase, β-Fructosidase, Fructosidase, Saccharase Enzyme, Sucrase Enzyme, Invertin, Invertase from Yeast, Baker's Yeast Invertase, Enzyme for Invert Sugar Production, Sucrose Inversion Enzyme, Inversion Enzyme, Glycosidase Invertase, Hydrolase Invertase, Carbohydrase Invertase, Invertase Food Enzyme, Invertase Processing Aid, Invertase Fermentation Enzyme, Invertase Sweetener Processing Enzyme, Invertase Confectionery Enzyme, Invertase Bakery Enzyme, Invertase Sugar Processing Enzyme, Invertase Hydrolytic Enzyme, Invertase Sucrose Hydrolase, Enzyme EC 3.2.1.26, Saccharase Complex, Invertase Active Enzyme

APPLICATIONS

Invertase is used in confectionery to produce soft-centered chocolates by converting sucrose into invert sugars over time.
Invertase is incorporated into fondant centers to reduce crystallization and create a smooth liquid filling.
Invertase is used in cherry cordials and cream-filled candies to develop a flowing center during storage.

Invertase is used in sugar syrups to generate invert sugar for improved stability and reduced crystallization in liquid sweetener systems.
Invertase is incorporated into candy syrups to improve texture and prevent graininess.
Invertase is used in caramel and toffee production to improve chewiness and moisture retention.

Invertase is used in baked goods to improve softness and extend shelf life by increasing humectancy through invert sugar formation.
Invertase is incorporated into cakes and sweet breads to reduce staling and improve crumb tenderness.
Invertase is used in cookies and bars to improve chewiness and reduce hardening over time.

Invertase is used in jam and fruit preparations to manage sugar crystallization and improve spread texture.
Invertase is incorporated into fruit fillings to maintain smooth consistency and reduce graininess during storage.
Invertase is used in dessert sauces to improve viscosity stability and sweetness profile.

Invertase is used in beverage applications to convert sucrose to invert sugar for improved sweetness perception and reduced crystallization risk in concentrates.
Invertase is incorporated into flavored syrups for coffee and soft drinks to improve stability and mouthfeel.
Invertase is used in liqueur and specialty beverage syrup production to improve sweetness balance and reduce sucrose haze formation.

Invertase is used in honey processing and honey analog production to adjust sugar profile and reduce crystallization tendencies.
Invertase is incorporated into specialty sweeteners to create invert-sugar-like behavior for texture and stability.
Invertase is used in bakery glazes to improve shine and to reduce crystallization on surfaces.

Invertase is used in dairy desserts to improve sweetness distribution and reduce crystallization in frozen and chilled systems.
Invertase is incorporated into ice cream and frozen desserts to improve scoopability and reduce icy texture by modifying sugar composition.
Invertase is used in flavored yogurts and dessert bases to adjust sweetness and texture in compatible formulations.

Invertase is used in fermentation processes to convert sucrose into fermentable monosaccharides for yeast and microbial metabolism.
Invertase is incorporated into beverage fermentation substrates to improve fermentation kinetics where sucrose is the primary sugar.
Invertase is used in industrial biotechnology to increase availability of glucose and fructose in sucrose-based feedstocks.

Invertase is used in enzyme blends for confectionery and bakery to optimize sweetness, texture, and shelf life.
Invertase is incorporated into process aids to reduce batch variability in sugar handling and crystallization control.
Invertase is valued because Invertase provides controlled sucrose inversion that improves texture, stability, and sweetness behavior across many sweetened food products.

Invertase is used in confectionery to produce invert sugar from sucrose.
Invertase reduces crystallization risk in candies by increasing glucose and fructose content.
Invertase helps maintain smooth texture and prevents graining in sweets.

Invertase is used in fondant-filled chocolates to create a soft, liquid center over time.
Invertase hydrolyzes sucrose in the fondant, lowering viscosity and softening the filling.
Invertase helps develop the characteristic flow of crème centers in filled chocolates.

Invertase is used in cherry cordials and liqueur-filled chocolates to liquefy sugar-based fillings.
Invertase supports gradual liquefaction of the center during storage.
Invertase helps create a clean, syrupy interior without excessive water addition.

Invertase is used in bakery fillings to reduce sugar crystallization in high-sugar systems.
Invertase supports smoother fruit and cream fillings by controlling sucrose crystallization.
Invertase helps improve shelf stability and mouthfeel of sweet fillings.

Invertase is used in jam and fruit preparations to improve spreadability and reduce graining.
Invertase supports stable texture in fruit spreads by lowering crystallization tendency.
Invertase helps maintain consistent viscosity during shelf life.

Invertase is used in ice cream and frozen desserts to control sweetness profile and texture.
Invertase supports softer scoop texture by modifying sugar composition and freezing point.
Invertase helps reduce coarse ice crystal formation through improved sugar balance.

Invertase is used in sorbets and fruit ices to improve smoothness and reduce icy texture.
Invertase supports better freezing point control by generating invert sugars.
Invertase helps improve mouthfeel in low-fat frozen desserts.

Invertase is used in beverage syrups to prevent crystallization during storage.
Invertase supports stability of concentrated sucrose syrups by converting sucrose into invert sugar.
Invertase helps maintain clarity and pourability of syrups.

Invertase is used in carbonated beverage flavor syrups in some systems to improve stability.
Invertase supports consistent sweetness and reduced crystallization in syrup tanks.
Invertase helps improve handling and pumping of sugar syrups in beverage plants.

Invertase is used in honey processing to adjust sugar composition in specialty honey products.
Invertase supports production of honey-like syrups by converting sucrose to glucose and fructose.
Invertase helps create desired viscosity and sweetness in honey analog products.

Invertase is used in bakery products to improve moisture retention and softness.
Invertase supports humectancy by increasing invert sugar content in dough and cake systems.
Invertase helps extend softness and reduces staling perception in packaged bakery.

Invertase is used in biscuits and cookies in some formulations to improve texture and reduce crystallization.
Invertase supports smoother sweetness distribution in sugar-rich cookie doughs.
Invertase helps reduce gritty mouthfeel caused by sugar crystals.

Invertase is used in chewing gum and gummy candies to improve texture stability.
Invertase supports controlled sweetness and reduced sugar crystallization in gummies.
Invertase helps maintain elasticity and chew in sugar-containing gels.

Invertase is used in marshmallows to control crystallization and improve shelf stability.
Invertase supports softer texture by reducing sucrose crystallization in foamed confections.
Invertase helps prevent grainy mouthfeel over storage.

Invertase is used in diabetic-friendly confectionery development to manage sugar systems in reduced-sucrose recipes.
Invertase supports partial replacement of sucrose functionality through invert sugar formation.
Invertase helps improve texture when alternative sweeteners are used.

Invertase is used in fermented beverages to provide fermentable sugars from sucrose.
Invertase supports yeast fermentation by converting sucrose into glucose and fructose.
Invertase helps improve fermentation kinetics in sucrose-based wort or must systems.

Invertase is used in distilling and ethanol production from sucrose feedstocks.
Invertase supports hydrolysis of sucrose to monosaccharides for faster fermentation.
Invertase helps improve process efficiency in sugar-based fermentations.

Invertase is used in brewing and cider production research to study sugar metabolism.
Invertase supports controlled conversion of sucrose for fermentation experiments.
Invertase helps standardize fermentable sugar profiles in pilot trials.

Invertase is used in enzyme-assisted fruit processing to modify sweetness and mouthfeel.
Invertase supports flavor balancing in fruit preparations by changing sugar composition.
Invertase helps reduce perceived sharpness by smoothing sweetness profile.

Invertase is used in food-grade invert sugar manufacture for baking and beverage industries.
Invertase supports controlled enzymatic production of invert syrup from sucrose solutions.
Invertase helps produce consistent invert sugar quality without harsh acid hydrolysis.

Invertase is used in confectionery coating systems to improve gloss and texture stability.
Invertase supports sugar system control in coatings and glazes.
Invertase helps reduce crystallization defects that cause dullness and rough surfaces.

Invertase is used in cream liqueur and dessert sauce manufacturing to stabilize sweetness and texture.
Invertase supports prevention of sugar crystallization in sweet sauces.
Invertase helps maintain smooth pourable texture during storage.

Invertase is used in canned fruit and fruit cocktail syrups to reduce crystallization and improve syrup stability.
Invertase supports stable sugar composition in packing syrups.
Invertase helps prevent sugar precipitation during long storage.

Invertase is used in dairy desserts such as puddings to improve sweetness distribution and texture.
Invertase supports smoother mouthfeel by reducing sucrose crystallization.
Invertase helps stabilize viscosity in chilled desserts.

Invertase is used in pharmaceutical syrups to reduce sucrose crystallization and improve stability.
Invertase supports consistent syrup viscosity during storage.
Invertase helps prevent crystal formation that can affect dosing and appearance.

Invertase is used in oral care products in niche systems to modify sucrose-based flavors or syrups in formulations.
Invertase supports controlled sugar conversion where compatible.
Invertase helps reduce crystallization in sugar-containing oral products.

DESCRIPTION

Invertase is an enzyme that hydrolyzes sucrose into glucose and fructose, and the resulting mixture is called invert sugar because the optical rotation changes during conversion.
Invertase activity is influenced by temperature and pH, and many commercial Invertase preparations perform best in mildly acidic conditions and moderate temperatures typical of food processing.
Invertase is often supplied as a liquid concentrate or as a powder, and Invertase should be dispersed uniformly to achieve consistent conversion across the batch.

Invertase helps prevent sucrose crystallization because glucose and fructose interfere with crystal formation, and this is why Invertase is used in fondants, syrups, and jams.
Invertase can continue acting after packaging in some products, and this delayed conversion is used intentionally in soft-centered candies to develop liquid centers over time.
Invertase can be inactivated by heat, so thermal processing steps are often designed to stop enzyme activity once the desired conversion is achieved.

Invertase should be stored according to supplier guidance, and refrigeration is often recommended for liquid products to maintain activity.
Invertase should be protected from moisture and high heat, and Invertase should be kept in tightly closed containers to avoid contamination.
Invertase should be used according to food enzyme regulations and good manufacturing practices for the target market.

Invertase is an enzyme that hydrolyzes sucrose into glucose and fructose, commonly called invert sugar.
Invertase is also known as sucrase or beta-fructofuranosidase depending on context and source.
Invertase is typically produced from yeast or fungal fermentation for industrial use.

Invertase activity depends on temperature and pH, and each grade has an optimal operating range.
Invertase is inactivated by excessive heat, so processing conditions must protect enzyme function.
Invertase is supplied as a powder or liquid preparation with standardized activity units.

Invertase is used to reduce sucrose crystallization because invert sugars interfere with crystal growth.
Invertase also increases sweetness perception because fructose is sweeter than sucrose.
Invertase can influence water activity and humectancy by changing sugar composition.

Invertase is widely used in confectionery to create soft centers and prevent graining in fondants.
Invertase is also used to manufacture invert syrup without harsh acid hydrolysis and unwanted byproducts.
Invertase selection depends on desired reaction speed, stability, and regulatory status for food use.

PROPERTIES

Common Name: Invertase
Enzyme Class: Hydrolase (beta-fructofuranosidase activity)
CAS Number: 9001-57-4
EC Number: 232-615-5
Substrate: Sucrose
Reaction: Sucrose hydrolysis to glucose and fructose (invert sugar formation)
Appearance: Liquid concentrate or powder (grade dependent)
Odor: Mild characteristic odor (grade dependent)
Solubility: Soluble or dispersible in water (grade dependent)
Optimal pH: Typically mildly acidic (grade dependent)
Optimal Temperature: Typically 45–60°C (grade dependent)
Heat Stability: Enzyme activity decreases with heat; can be inactivated by pasteurization conditions
Stability: Sensitive to extreme pH, oxidizers, and contamination; store cool and dry
Storage Temperature: Commonly 4–25°C depending on form; avoid freezing unless specified
Shelf Life: Typically 6–24 months depending on form and storage (supplier dependent)

FIRST AID

Inhalation:
Move to fresh air if dust or aerosols are inhaled.
Seek medical attention if respiratory irritation persists.
Enzymes can cause sensitization, so avoid breathing enzyme dust.

Skin Contact:
Wash with soap and water after contact.
Remove contaminated clothing and wash before reuse.
Seek medical advice if irritation or allergic reaction develops.

Eye Contact:
Rinse cautiously with water for several minutes.
Remove contact lenses if present and easy to do, then continue rinsing.
Seek medical attention if irritation persists.

Ingestion:
Rinse mouth with water.
Seek medical attention if discomfort occurs or if a significant amount is swallowed.
Never give anything by mouth to an unconscious person.

Note to Physicians:
Treat symptomatically.
Consider enzyme sensitization in exposed individuals.
Provide supportive care based on exposure route and symptoms.

HANDLING AND STORAGE

Handling:
Use appropriate PPE including gloves and safety glasses, and use respiratory protection if dust may be generated.
Avoid creating aerosols and avoid inhalation of enzyme dust because respiratory sensitization is possible.
Wash hands after handling and before eating, drinking, or smoking.

Ventilation:
Use local exhaust ventilation in areas where powders are weighed or transferred.
Maintain good airflow during mixing and charging operations.
Avoid compressed air cleaning that can aerosolize enzyme particles.

Storage:
Store in tightly closed containers in a cool, dry place and protect from heat and moisture.
Refrigerate liquid Invertase if recommended by supplier to preserve activity.
Keep containers properly labeled and protected from contamination.

Spill and Leak Procedures:
Avoid dust generation and clean spills using wet methods where appropriate.
Collect spilled material into suitable containers for disposal according to local regulations.
Clean surfaces thoroughly to remove residues that could become airborne when dry.

Handling Precautions:
Control pH and temperature to achieve target sucrose inversion and then use heat to inactivate Invertase when conversion is complete.
Validate dosing and reaction time because Invertase activity can continue during storage in some products.
Rotate stock using FIFO practices and track enzyme activity over time to ensure consistent process performance.