And Invertase

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.

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.

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.