How do they put the soft centres into liqueur chocolates and after-dinner mints? With invertase, naturally.
Maxinvert is obtained from baker’s yeast, Saccharomyces cerevisiae.
Invertase is widely-used in confectionery production. A well-known application is in the production of soft-centred sweets, such as after-dinner mints.
Here, a solid paste with the consistency of fudge is made using sucrose (table sugar). A small amount of invertase is added to this fondant before it is enrobed in chocolate. During storage for a couple of weeks at 18 °C, the enzyme partially liquefies the sucrose within the chocolate shell.
A US government chemist, H.S. Paine, first suggested this method in 1924. Modern machinery (that freezes the half-shell) allows syrupy centres to added to pre-cast chocolate shells (such as fondant-filled chocolate eggs), removing the need for enzymatic treatment.
Invertase splits the disaccharide sucrose into the monosaccharides glucose and fructose. Invertase is inhibited by high concentrations of its substrate, sucrose. The invertase we supply has optimum activity at 60 °C. Its optimum pH is 4.5 (the pH is usually adjusted to this level by the addition of citric acid to the reaction mix), although it is active between pH 3.0 and 5.5. Inactivation of the enzyme begins at 65 °C and the enzyme is totally inactivated after 5 minutes at 90 °C.
The enzyme preparation should be stored at 3-5 °C. At this temperature the enzyme will maintain its declared activity for at least a year.
Bioinvert ..... 100 mL ..... £14.50 (GBP)
All of the prices on this page are in GBP and do not include Value Added Tax (VAT). This tax applies within the European Union only. Postage and handling must also be paid on orders from outside the United Kingdom. Details of how to order are given on the price list and on the Ordering web page.
For legal reasons, we cannot accept orders by eMail. We are also unable to supply this enzyme product to addresses in the United States of America.