Invertase
Invertase is an enzyme that splits sucrose into glucose and fructose, the mixture known as invert sugar. It is made mainly from baker's yeast (Saccharomyces cerevisiae), with some grades from Aspergillus molds, by growing the organism, releasing and purifying the enzyme, and supplying it as a liquid or powder. It is used in liquid-center confections, syrups and fondants, and as a powder in supplement enzyme blends.
Suppliers sell different products under the same name. Specify the one you need.
Glycerol-stabilized liquid from yeast, the usual format for confectionery and syrup work.
Invertase standardized in sucrase units (SU) or FCC invertase units per gram on maltodextrin for capsules and dry blends.
Aspergillus-derived grades used in the manufacture of fructooligosaccharides and some fruit processing.
Grades with documented carriers and stabilizers for kosher or organic product lines.
Compare each result with your own specification when the lot arrives.
Keep liquid invertase sealed and refrigerated or cool as the supplier directs, and powders sealed in a cool, dry place. Shelf life is set by the supplier's specification as a minimum activity to a date, and older stock is retested for activity before use.
Record measured activity for each lot and dose by activity, especially in confectionery where too little or too much changes how fast centers liquefy. Note the production organism and stabilizer, and rotate stock first-expired, first-out.
Facts from regulators and standards bodies, each linked to its source.
FDA's GRAS Notice Inventory lists GRN 88, from the Enzyme Technical Association, which covers invertase enzyme preparation from Saccharomyces cerevisiae for use in foods in general; FDA had no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)FDA's GRAS Notice Inventory lists GRN 1173, for invertase produced by Trichoderma reesei notified by AB Enzymes for fructooligosaccharide production and fruit and vegetable processing; FDA had no questions.
Source: hfpappexternal.fda.gov (opens in a new tab)Health Canada's List of Permitted Food Enzymes includes invertase (item I.2), with sources including Aspergillus fijiensis, Aspergillus japonicus and Saccharomyces species.
Source: canada.ca (opens in a new tab)Health Canada's Digestive Enzymes natural health product monograph lists invertase (sucrase) with Aspergillus niger and Saccharomyces cerevisiae as source material.
Source: webprod.hc-sc.gc.ca (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Troy, VA
Virginia-based enzyme and Bacillus probiotic company that formulates and blends ingredients for supplement, food and animal nutrition brands. Its news page says it has joined the Lallemand group.
Manufacturer · Scranton, PA
US enzyme supplier founded in 1953 that produces papain at its Scranton, Pennsylvania plant and sells food-grade proteases, carbohydrases and lipases for supplements and food processing.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include liquid invertase, powder on carrier, fungal invertase and kosher and organic-compliant grades. Ask each supplier for the specification sheet of the exact grade they quote.
Expect invertase activity, source statement, heavy metals, microbiology, density and stabilizer and loss on drying, each with its method, specification and result for that lot.
Keep liquid invertase sealed and refrigerated or cool as the supplier directs, and powders sealed in a cool, dry place. Shelf life is set by the supplier's specification as a minimum activity to a date, and older stock is retested for activity before use.
FDA's GRAS Notice Inventory lists GRN 88, from the Enzyme Technical Association, which covers invertase enzyme preparation from Saccharomyces cerevisiae for use in foods in general; FDA had no questions. FDA's GRAS Notice Inventory lists GRN 1173, for invertase produced by Trichoderma reesei notified by AB Enzymes for fructooligosaccharide production and fruit and vegetable processing; FDA had no questions. Health Canada's List of Permitted Food Enzymes includes invertase (item I.2), with sources including Aspergillus fijiensis, Aspergillus japonicus and Saccharomyces species. Health Canada's Digestive Enzymes natural health product monograph lists invertase (sucrase) with Aspergillus niger and Saccharomyces cerevisiae as source material.
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