Invertase (E1103) – what is it?
Invertase, designated E1103, is an enzyme of natural origin that catalyzes the hydrolysis of sucrose into glucose and fructose. It is mainly derived from yeast or mold, and its action is crucial in processing sugars, helping to alter their physical and flavor properties.
This food additive is valued for its ability to improve the texture, taste and shelf life of food products. It enables the production of a wide range of products, from sweets to baked goods, providing them with a better texture and increasing their appeal to consumers.
Properties of invertase
Invertase is distinguished by its ability to convert sucrose into a mixture of glucose and fructose, called invert syrup, which is sweeter and has a lower crystallization point than pure sucrose. This makes products retain moisture and stay softer for longer.
Applications of invertase
This enzyme is widely used in the production of confectionery, such as filled chocolates, because it prevents sugar from crystallizing, creating a smooth, uniform texture. In addition, it is used in baking to improve the softness and freshness of baked goods and in beverage production, for natural sweetening without adding additional sugars.
Where to buy invertase?
Invertase can be purchased from stores specializing in the sale of raw materials for the food industry, as well as online stores offering food additives. It is available to both large-scale producers and small-scale manufacturers, including amateur home confectioners.
Invertase and its functions in food
As a food additive, E1103 plays a key role in improving the quality and shelf life of food products. It facilitates texture control by preventing the crystallization of sugar, and allows the production of sweets with complex, liquid fillings. This makes invertase an invaluable tool in creating high-quality, attractive food products.
