enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose.
Also called saccharase, sucrase.
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
is also used in the production of confectionery with liquid or soft
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