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Source
Unknown
Not yet classified by editors
Allergen
No
Role in food
Manufacturers use invertase to prevent sugar crystallization and to create a softer texture in …
What it is
Invertase is an enzyme that breaks down sucrose (table sugar) into two simpler sugars: glucose and fructose. It is naturally found in yeast and some insects, and is often produced commercially using yeast cultures.
Why it's used
Manufacturers use invertase to prevent sugar crystallization and to create a softer texture in products like candies and baked goods. It also contributes to sweetness and moisture retention. It is commonly found in chocolates, candies, and some baked items.
Health notes
In the US, invertase is generally recognized as safe (GRAS) by the FDA for use as a food enzyme. It is broken down into amino acids during digestion, similar to other proteins. International bodies like JECFA and EFSA have also evaluated invertase and related enzymes.
Allergen info
Invertase is not derived from any of the nine FDA major allergens. It does not contain gluten.
Note:
This site presents label data from USDA FoodData Central for general information. It is not medical advice.
Check the package label; formulations change.
Russell Stover Candies Inc.
Peanut Butter Covered In Milk Chocolate, Peanut Butter
High in saturated fat — 35% DV per serving
558kcal
11.6Protein
34.9Fat
51.2Carbs