Invertase
Enzyme that liquefies candy centers.
- Category
- Stabilisers
- Vegan
- Yes
- Vegetarian
- Yes
What it is
Invertase is an enzyme that splits table sugar into glucose and fructose.
How it is used in food
The enzyme (from yeast) that turns firm fondant liquid over weeks.
Commonly found in- Chocolate-covered cherries
- Fondant centres
- Soft-centred confectionery
Health and safety
None known.
Safe naturally occurring enzyme.
Regulatory status
| Region | Status | Notes |
|---|---|---|
| Australia & New Zealand FSANZ |
Permitted | Permitted under the FSANZ Food Standards Code. |
| European Union EFSA / European Commission |
Permitted | Authorised for food use under EU regulations (Annex II). |
| United States FDA (Food and Drug Administration) |
Permitted | Authorised for food use by the FDA (often GRAS for standard additives). |
Identification on labels
- E-number
- E1103
Worth knowing
It is how chocolate-covered cherries get their runny centers after being filled with solid paste.
Conclusion
There is no reason to avoid invertase in your food. This naturally occurring enzyme simply splits table sugar into glucose and fructose to turn firm fondant into soft, liquid centres in confectionery over time. Purified from fermented yeast, it presents no known health concerns at the amounts used in sweet treats.
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Open the appEntry last reviewed 2026-07-28.
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