Well, invertase converts sucrose to fructose and glucose and is relatively
stable through a range of pHs. Glucose isomerase does the same thing and is
cheaper.

You might want to use invertase to prevent crystallization of sucrose (maybe
in soft centers), or possibly to enhance sweetness (fructose tastes sweeter
than sucrose -- though it's probably easier to add fructose from the get-go
rather than enzymatically convert it).

I suppose that by breaking up the disaccharide you could also lower the
water activity (which would have a number of effects, not the least of
which making the product more resistant to spoilage).

I can't think of a web-site per se that covers invertase specifically, and
I'm not sure what you mean by the "ins and outs" of using it. That's like
asking about the ins and outs of using water or sugar.


Reg wrote:

> Does anyone know of a broad reference on the ins and
> outs of using invertase? I see it used in recipes but
> they don't contain much discussion as to why it's used
> and how quantity is determined. Not much in the way of
> theory or deep background. A web search only returns
> superficial information.
>
> A web reference would be good, but a book title would
> work too.
>
> Thanks in advance.
>