E1103 Invertase, sacchaarase, sucrase 

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Invertase, sacchaarase, sucrase



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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 Amylase.