Invertase (E1103)
| Type of additive (Glossary) | Stabilizers |
| E Number | E1103 |
| Also Known As | Sucrase Beta-Fructofuranosidase |
Purpose and Function
Invertase is an enzyme that breaks down sucrose into glucose and fructose. In food production, it is used as a stabilizer in confectionery, particularly in the production of fondants, soft-centered chocolates, and liquid-filled candies. Invertase improves texture and prevents crystallization, ensuring a smooth and creamy consistency.
Outside of food, it is used in the production of syrups and in medical diagnostics.
Potential Risks and Side Effects
It is generally safe for consumption. However, excessive intake may cause gastrointestinal discomfort in sensitive individuals. Occupational exposure to the enzyme powder may cause respiratory or skin irritation.