Liquify

When invertase is applied to a sugar-based preparation, such as candy or fondant, it will lose its structure over time.

The invertase enzyme, by breaking down the sugar into glucose and fructose, causes the structure and crystallization capacity to be lost. This phenomenon is what gives body to meringues, caramels or fondants, so that, as time passes, they will become liquid.

Filled Chocolate

When an invertase enzyme is added to a candy and coated with chocolate, the reaction occurs on the inside while the chocolate coating retains the filling as it liquefies. The final result will be a chocolate with a liquidcreamy interior and a more pronounced sweetness.

Gastronomic Application Of Enzymes