When it comes to indulging in sweet treats, candy connoisseurs are always on the lookout for unique and delicious creations. From gummy bears to chocolate bars, there is a wide variety of candies available in the market. However, one ingredient that plays a crucial role in enhancing the taste and texture of many candies is invertase enzyme.
Invertase is an enzyme that breaks down sucrose into its two component sugars – glucose and fructose. This process is known as inversion, hence the name invertase. It is naturally found in honeybees and some plants but can also be produced through microbial fermentation or extracted from yeast.
One of the most popular applications of invertase enzyme is in creating liquid-filled chocolates. These delectable treats have a soft center filled with flavored syrup or cream-like fillings such as caramel or fruit puree. The addition of invertase allows these fillings to remain liquid even when enclosed within solid chocolate shells.
The magic happens when invertase reacts with sucrose present in the filling. As soon as you take a bite into the chocolate, this enzyme starts breaking down sucrose into glucose and fructose molecules. This hydrolysis reaction causes the filling to become more fluid over time due to increased sugar concentration, resulting in a delightful burst of flavor once it reaches your taste buds.
Apart from liquid-filled chocolates, invertase also finds its way into other types of candies like marshmallows and fondant creams. In marshmallows, this enzyme helps create their fluffy texture by breaking down sucrose molecules into smaller sugars that act as stabilizers during whipping processes.
Similarly, fondant creams owe their smoothness and melt-in-your-mouth consistency to invertase’s ability to convert large sugar crystals into smaller ones through hydrolysis reactions. This enzymatic action prevents crystallization while giving these creamy delights their signature velvety texture.
Invertase is not only a catalyst for enhancing the taste and texture of candies but also plays a role in extending their shelf life. By breaking down sucrose into glucose and fructose, invertase reduces the water activity within candies, making them less prone to spoilage caused by microbial growth. This enzymatic action helps maintain the freshness and invertase enzyme quality of various confectionery products.