Invertase, in candy-making, is an enzyme derived from yeast that inverts sugar. It is sometimes used to soften or liquefy centers after enrobing.

Categories: Candy and Confections E-number additives Enzyme Food Chemistry Food additive
Also known as:
Wikidata ID: Q419189
Wikipedia title: Invertase
References:
Wikipedia article: Invertase
Chocolates and confections at home with the Culinary Institute of America; Greweling, Peter, 2010

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