Origin
For industrial use in the food industry, invertase is produced with the help of microorganisms. Yeasts are mostly used for this purpose. This can also involve the use of genetically modified organisms.
Usage
As suggested by the name of the additive E 1103, invertase can invert sugar and thus transform it into a form that prevents sugar from crystallizing, which is an undesirable property in food production. Mostly, E 1103 is used in the manufacture of confectionery. It keeps these or fillings soft or can turn them into a liquid state. Additionally, E 1103 attracts water and helps prevent the food from drying out. Invertase can generally be added to foods without maximum quantity restrictions. E 1103 is often found in marzipan fillings, confectionery, and pralines.
Risks
The use of the moisture-retaining agent E 1103 is considered safe. An ADI value (Acceptable Daily Intake) has not been established.