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Uses: Invertase is expensive, so it may be preferable to make fructose from glucose using glucose isomerase instead.
Chocolate covered cherries, and Caramilk bars include Invertase, which liquefies the sugar inside.
Once the candy is manufactured, it needs at least a couple of days to a couple of weeks in storage so that the Invertase can do its work.
Xylene is petroleum based and caution should be used as side effects can cause depression of the central nervous system, with symptoms such as headache, dizziness, nausea and vomiting
Description: An enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose. Also called saccharase, sucrase.
Traditionally, Invertase was produced on site by autolysing yeast cells. The autolysate was added to the syrup (70% sucrose (w/w)) to be inverted together with small amounts of xylene to prevent microbial growth. Inversion was complete in 48 - 72 hours at 50°C and pH 4.5.
The enzyme and xylene were removed during the subsequent refining and evaporation. Partially inverted syrups were (and still are) produced by blending totally inverted syrups with sucrose syrups.
Now, commercially produced Invertase concentrates are employed.
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