Toufood Invertase 100g - Zero Waste

BBE 24/03/26

Invertase

Toufood Invertase 100g is a powdered enzyme used in confectionery to transform sugar-based fillings over time, creating a smooth, liquid centre. By breaking down sucrose into glucose and fructose, invertase produces what is known as inverted sugar, resulting in a softer texture and a naturally sweeter finish.

This process is widely used in chocolates and fondant fillings, where a firm centre gradually becomes fluid after a short resting period. The powder blends easily into sugar or fondant, working at room temperature to create a controlled change in texture without altering the overall flavour profile.

Invertase is particularly valued for making filled chocolates with soft or liquid centres, as well as improving the texture of certain sweets. It works specifically with sucrose-based recipes, making it a precise tool for confectionery applications where consistency and timing matter.

Key Features:

• 100g invertase enzyme powder.
• Breaks down sucrose into glucose and fructose.
• Used to create liquid or soft centres in confectionery.
• Suitable for chocolates, fondants and sugar-based fillings.
• Fine powder for easy mixing.
• Works gradually at room temperature.
• Designed for controlled texture transformation.

Recipe Inspiration:

• Liquid Centre Chocolates: Create chocolates with a firm fondant filling that softens into a smooth liquid centre over time.
• Soft Fondant Creams: Use invertase to produce a softer, creamier fondant texture with a smoother finish.
• Cherry or Liqueur Chocolates: Encapsulate fruit or liquid fillings that develop a syrup-like consistency.
• Filled Truffles: Enhance the texture of sugar-based fillings for a softer, more fluid interior.

How long does invertase take to create a liquid centre?

The process usually takes between 24 hours and a few days, depending on the recipe and conditions. The transformation happens gradually as the enzyme breaks down the sugar.

Does invertase affect the flavour of confectionery?

Invertase itself does not add flavour, but by converting sucrose into glucose and fructose, it can make the filling taste slightly sweeter and smoother.

Why does invertase only work with certain recipes?

Invertase specifically acts on sucrose, so it requires recipes that contain standard sugar or fondant. It will not have the same effect in recipes without sucrose.

Ingredients:

Enzyme in powder form. Maltodextrin, dextrose, invertase, sodium chloride. 

Allergens highlighted in BOLD.

Please be aware that ingredients, including allergens, are subject to change. At Infusions4chefs, we consistently update our product database and strive to provide accurate allergen information for each product. If you have concerns about allergens, we strongly advise checking the product label before using it.