Invertase
This is what the ingredient is.
Invertase is an enzyme that converts sucrose into glucose and fructose, creating invert sugar.
Here is why it shows up on the label.
Used to prevent crystallization in candies and create liquid centers in chocolates. Produces smoother texture.
Here is what food agencies say.
The FDA lists it as Generally Recognized as Safe. European food agencies allow it. Widely used in confectionery industry.
Here is what research has found.
Natural enzyme found in yeast and bees. Traditional use in candy making. an FAO/WHO expert committee confirms safety.
Here are a few things worth knowing.
Generally safe. Processing enzyme with no significant consumer concerns.
Sources
- FDA CFR 21
- EFSA Panel
- JECFA Evaluation
How to read this page
We publish plain facts about this ingredient so a label is easier to read. This is not medical advice, and it is not a recommendation to buy, avoid, or use anything. For a personal health question, talk with a clinician who knows your history.