Invertase, also known as β-fructofuranosidase, converts sucrose (table sugar) into inverted sugar syrup.

This syrup is used in various food applications to prevent sugar crystallization.

It’s commonly used in baking, confectionery, and beverage production

Invertase is derived from yeast for industrial purposes.

Its temperature optimum is around 60°C, and the pH optimum is 4.5.

While sulfuric acid can also invert sugar, enzymatic hydrolysis is preferred for food-grade products