Invertase
Score impact
0.00
points/product
Description
Invertase (E1103) is a food additive classified under the 'Other' category according to European regulations. It is an enzyme, specifically a β-fructofuranosidase, that catalyzes the hydrolysis of sucrose into glucose and fructose, producing invert sugar. Its origin is natural: it is found in plants, yeasts, and microorganisms.
Industrially, it is mainly obtained from cultures of the yeast Saccharomyces cerevisiae through controlled fermentation, extraction, purification, and drying. Invertase is a soluble protein, white to light brown in color, with optimal activity at pH 4.5-5.5 and temperature 50-60°C. Its main function in foods is to prevent sucrose crystallization, improve moisture retention, and provide sweetness.
Historically, its use dates back to the 19th century, and it was approved in the European Union as a food additive after evaluations by EFSA and JECFA (WHO). EFSA, in its 2019 opinion, concluded that there are no safety concerns at current usage levels, and no numerical Acceptable Daily Intake (ADI) was established, as estimated exposure is low and poses no risk.
WHO/JECFA also considers it safe. Regarding labeling, it must appear as 'invertase' or 'E1103' in the ingredient list. Globally, invertase is a safe and well-tolerated additive, with no known adverse effects at the amounts used.
Invertase is mainly used in the food industry for the production of invert sugar, which is used in products such as confectionery (candies, chocolates, gummies), ice cream, bakery and pastry products, jams, jellies, and beverages.
In the Spanish market, it is commonly found in soft candies, nougats, and filling creams. According to Regulation EC 1333/2008, invertase is authorized as a food additive in the European Union without specific quantitative limits (quantum satis), meaning it is allowed in the amount necessary to achieve the desired technological effect, provided good manufacturing practices are not exceeded.
Compared to the FDA, which also considers it GRAS (Generally Recognized as Safe), there are no significant differences in its regulation. In Japan, invertase is permitted as a natural additive. Its use is especially valued in products where sugar crystallization is to be avoided, such as in fondants and hard candies.
Toxicological studies conducted by EFSA and JECFA have not documented significant adverse effects associated with the consumption of invertase at the amounts used in foods. The enzyme is digested and metabolized like any other protein, so it does not accumulate in the body.
No genotoxic, carcinogenic, or reproductive effects have been identified. In sensitive populations, such as individuals with yeast allergy, there is a theoretical possibility of allergic reactions if invertase is produced from yeast, but purification processes remove most allergens. No interactions with medications have been reported. EFSA concluded that it is not necessary to establish an ADI, as exposure is low and there are no indications of toxicity.
In summary, invertase is considered safe for the general consumer.
- β-fructofuranosidase
- sucrase
- invertin
Classification:
Statistics
30
total views
Something wrong?
If you notice incorrect or incomplete information, help us improve the platform.