ingredient information
Invertase
AAA
Invertase (EC 3.2.1.26 ) (systematic name: beta-fructofuranosidase) is a sucrase enzyme. It catalyzes the hydrolysis (breakdown) of sucrose (table sugar) to fructose and glucose, usually in the form of inverted sugar syrup. For industrial use, invertase is usually derived from yeast. It is also synthesized by bees, who use it to make honey from nectar. Invertase is expensive, so when fructose is required, it may be preferable to make it from glucose using glucose isomerase. Chocolate covered cherries, and Caramilk bars include invertase, which liquifies the sugar inside. Once the candy is manufactured, it needs at least a couple of days to a couple of weeks in storage so that the invertase can do its work. Optimum temperature at which the rate of reaction is at its greatest is 60 °C and an optimum pH of 4.5. source: http://en.wikipedia.org/wiki/Invertase