Humectant: Invertase

Invertase is an enzyme that breaks down sucrose (table sugar) into a mixture of glucose and fructose, often called "invert sugar." It is naturally found in yeast and is also produced commercially through fermentation processes using yeast.

Manufacturers add invertase to foods like candies and chocolates to prevent sugar crystallization, keeping the texture smooth and soft. By converting sucrose to invert sugar, it also increases sweetness and helps retain moisture.

Invertase is generally recognized as safe (GRAS) by the FDA for use as a food ingredient. It is a naturally occurring enzyme that aids in sugar digestion. International bodies like JECFA have evaluated enzymes used in food, and typical dietary intake is not associated with adverse health effects.