Invertaste

Invertase is an enzyme that breaks down sucrose (table sugar) into two simpler sugars: glucose and fructose. It is naturally found in yeast and is also produced commercially through fermentation processes. This process is often used to create liquid sweeteners.

Manufacturers use invertase primarily as a sweetener and to prevent sugar crystallization in products like chocolates and candies. By converting sucrose into a mixture of glucose and fructose, it creates a smoother texture and a sweeter taste. It is commonly found in confectionery, baked goods, and some beverages.

Invertase is generally recognized as safe (GRAS) by the FDA for use in food. As an enzyme, it is broken down during digestion and does not have significant health effects at typical consumption levels. International bodies like JECFA have evaluated enzymes used in food processing, but specific evaluations for invertase's health implications are not widely publicized.