Invertase, candy

Enzymes. Invertase (P-fmctofuranosidase) is commercially produced from S. cerevisiae or S. uvarum. The enzyme, a glycoproteia, is not excreted but transported to the cell wall. It is, therefore, isolated by subjecting the cells to autolysis followed by filtration and precipitation with either ethanol or isopropanol. The commercial product is available dry or ia the form of a solutioa containing 50% glycerol as a stabilizer. The maia uses are ia sucrose hydrolysis ia high-test molasses and ia the productioa of cream-ceatered candies. 

Invertase yeast soft-center candies food... 

Dextran-sucrase Invertase Sugar syrups Ice cream Artificial honey Candy... 

Candy Soft center candies, invert sugar fondants invertase yeast 1,8,9,10... 

Invertase prepared from Saccharomyces cerevisiae and S. carlsbergensis is used in the preparation of soft center candies, fondants, and invert sugars. 

Confectionery (soft candy and other treats) made with sugar, i.e., soft-centered candies such as chocolate covered cherries often have a short shelf-life because the sugar, sucrose, contained in the product begins to erystallize soon after the confectionery is produced. A similar change occurs in soft cookies and other specialty bakery items. An enzyme, invertase, converts the sucrose to two... 

The environmental benefits are (1) enzymes replace hydrochloric acid in the manufacturing process, (2)eUminate the need for harsh chemical processing, (3) reduce the risk to the environment, and (4) provide a safer workplace due to the elimination of the use of a strong acid. The consumer beuefits are (1) confections and specialty baked goods with excellent mouthfeel and taste characteristics are readily available at reasonable cost due to the use of the enzyme invertase (2) soft centers of fine chocolates remain smooth and creamy and (3) some candies stay chewy and soft cookies are available on the grocer s shelves, rivaling homemade versions because of this special food enzyme. 

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