Invertase

Description

Invertasen are prevalent in nature. They occur in the digestive tract of mammals and humans. They usually split normal sugar (saccharose) into fruit sugar (fructose) and dextrose (glucose). Thereby, dextrorotatory saccharose is transformed into the levorotatory variety.

• The resulting mixture of this enzymatic breakdown is referred to as invert sugar.
• Invert sugar naturally occurs in honey. It is formed by the invertases secreted by bees.

Application

• Invertase and the invert sugar to which it is processed are used primarily in confectionary in order to prevent the undesired accumulation of sugar crystals in marzipan, praline fillings or gingerbread dough. In contrast to normal sugar, the fructose formed by invertase is sweeter and is less likely to crystallise.

• Invertase also can be injected into solid sugar masses in order to liquify them retroactively. This trait of invertase is used for example in the production of pralines with liquid fillings.

• The enzyme also is used industrially in order to increase the energy content of animal feed.

Gene technology

Invertase generally is won biotechnically with the aid of specific moulds (Aspergillus niger) or "baker's yeast" Saccharomyces cerevisiae.

• The use of genetically modified microorganisms is possible. Currently, two invertase preparations are produced in Europe. The moulds and yeasts used thereby are legally not considered as genetically modified.

Labelling: Additives that are produced in closed systems with the aid of GM microorganisms are not subject to a labelling requirement. Prerequisite being that the respective additive is purified and does not contain any microorganisms.

An additive remains not subject to a labelling requirement nven in the case that the micro-organisms used in its production have obtained nutrients (substrates) derived from GM plants .