E1103: Invertase

What is E1103?

Invertase (E1103) is an enzyme that splits sucrose, ordinary sugar, into its two components, glucose and fructose. The resulting mixture, known as invert sugar, is sweeter and less likely to crystallise.

Origin and production

It is produced from yeast, typically Saccharomyces cerevisiae, through fermentation, followed by extraction and purification.

Why is it used?

Invertase is famous for creating soft, liquid centres in chocolate creams and liqueur-style bonbons: a firm sugar filling is coated in chocolate, and over days the enzyme liquefies it. It also keeps fondants, marzipan and other confectionery soft and moist.

Vegan, vegetarian and halal

Yeast-derived invertase is suitable for vegans and vegetarians, though the chocolates it is used in may contain milk or other animal ingredients.

Safety and regulation

Invertase is permitted in the EU and food enzymes are regulated under a dedicated EU framework, with evaluations by EFSA. It is used in small quantities and is a protein broken down during digestion.

Common in