Invertase
What is Invertase?
Invertase is an enzyme that breaks down sucrose (table sugar) into its component sugars, glucose and fructose. It is naturally produced by yeast and certain insects. In food production, it is typically extracted from yeast cultures.
Is Invertase gluten-free?
Gluten is not a concern unless the enzyme preparation is specifically derived from a gluten-containing source and not sufficiently purified.
Is Invertase a major allergen?
Invertase is not derived from any of the 14 major allergens that UK law requires to be emphasised on food labels.
What is Invertase used for?
Invertase is used as an enzyme preparation to control the texture and sweetness of confectionery and chocolate products.
Is Invertase safe?
Invertase is authorised as a food additive in the UK and the EU, listed on the Register of Food Additive Authorisations.
Why it's used
Invertase is used as an enzyme preparation to control the texture and sweetness of confectionery and chocolate products. It prevents sugar crystallisation and creates a softer, smoother texture by converting sucrose into a mixture of glucose and fructose, which are more soluble and less prone to crystallisation.
Health notes
Invertase is authorised as a food additive in the UK and the EU, listed on the Register of Food Additive Authorisations. It functions as a processing aid, specifically an enzyme preparation, and is not typically considered to have a significant health impact at the levels used in food. EFSA has evaluated enzymes used as processing aids, and invertase is permitted for use under specified conditions.
Regulatory status
Authorised in Great Britain (FSA register): England, Scotland, Wales. FSA register of authorised products
Allergen info
Invertase is not derived from any of the 14 major allergens that UK law requires to be emphasised on food labels. Gluten is not a concern unless the enzyme preparation is specifically derived from a gluten-containing source and not sufficiently purified.
Foods that contain Invertase
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