Emulsifiers, Stabilisers, Thickeners
and Gelling Agents.
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.
Invertase is used in the production of confectionery with liquid
or soft centres and can be applied for any inversion of sucrose
especially liquefied cherry centres, creams, mints, truffles,
marshmallow, invert syrup and other fondants. Invertase is used
to improve shelf life of confections. Invertase is primarily
used in the confectionary industry to improve shelf life, increase
sweetness, improve flavour and colour, and prevent crystallisation.
Genetically Modified Enzymes.
In many cases the enzymes named below are brand names. They
may appear under other names as well. Enzymes are usually found
in minuscule quantities in the final food product. The toxin
found in genetically engineered tryptophan was less than 0.1
percent of the total weight of the product, yet it was enough
to kill people. The use of enzymes is pervasive in the food
industry. Nothing is known about the long term effects of genetically
engineered enzymes. We include this information so you can make
an informed choice about whether you want to eat them or not.
Sugar: Enzymes used: Termamyl, Dextranase, Invertase, Alpha