Invertase
Invertase enzyme (β-fructofuranosidase) enzyme derived from Saccharomyces cerevisiae. It hydrolyses sucrose into glucose & fructose by cleaving the α-glycosidic bond to produce invert sugar. Invertase enzyme is widely used across several industries because it efficiently converts sucrose into glucose and fructose (invert sugar), which has desirable properties like higher sweetness, better solubility, and moisture retention.
Food & Confectionery Industry
• Production of invert sugar syrup
• Keeps sweets soft and moist
• Used in:
o Chocolates with liquid centers (e.g., fondants, cream fillings)
o Candies and toffees
• Prevents crystallization of sugar, improving texture
Baking Industry
• Enhances yeast fermentation by providing simple sugars
• Improves:
o Dough rising
o Flavor development
o Shelf life (retains moisture)
Beverage Industry
• Used in soft drinks and flavored syrups
• Helps maintain uniform sweetness
• Improves solubility of sugars in cold beverages
Pharmaceutical Industry
• Used in medicinal syrups
• Prevents sugar crystallization
• Improves taste and stability of formulations
Fermentation Industry
• Converts sucrose into fermentable sugars for:
o Alcohol production
o Organic acids
• Speeds up microbial processes
