Additives
Invertase (E1103): What It Is and Is It Safe?
Safe
Enzyme
Enzyme that breaks down sucrose into glucose and fructose. Used in confectionery to create liquid or soft centres in chocolates and to prevent crystallisation in fondants. Naturally present in yeast. Safe.
- Category
- Enzyme
- Typically used in
- Chocolate with liquid centres, fondant confectionery, soft-centred sweets
- Regulatory status
- Approved EU/USA/UK
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Products
Products containing Invertase
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