Invertase Improves Product Freshness

Invertase improves shelf life by changing the water activity of confections. Since invert sugar has a lower water activity than sucrose at the same solids level most microorganisms can not grow. (Invert sugar has a solids level greater than 75% compared to a maximum of 67% for liquid sugar.) The calculated water activity for inverted sugar approaches 0.65 compared to only 0.85 for liquid sugar. These properties are responsible for giving the antimicrobial characteristics to fondant fillings and other confections made using invertase.

Invert sugar has a very high affinity for water. Therefore, invert sugar can be used to reduce crystallization and keep products moist to extend shelf life.

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