Botanical Name : Invertase

Assay : 10,000 SU – 100000 SU, USP, EP

Uses : Invertase t is an enzyme that is commonly used to make candy liquid centers, chocolate-covered cherries, fondant candies, creme eggs, and other cordials. Invertase is usually derived from yeast, either from bread factories or beer breweries. It is sold either as a clear liquid or as a powder that can be dissolved in water.