INVERTASE from SACCHAROMYCES CEREVISIAE
New specifications prepared at the 57th JECFA (2001) and published in FNP 52 Add 9 (2001); previously prepared at the 15th JECFA (1971) as part of the specifications for “Carbohydrase from Saccharomyces species”, published in FNP 52. The use of this enzyme was considered to be acceptable by the 57th JECFA (2001) if limited by Good Manufacturing Practice.
SYNONYMS INS No. 1103
SOURCES Produced by the controlled submerged aerobic fermentation of a nonpathogenic and non-toxigenic strain of Saccharomyces cerevisiae and extracted from the yeast cells after washing and autolysis.
Active principles β-Fructofuranosidase (synonym: invertase, carbohydrase, saccharase)
Systematic names and numbers
β-Fructofuranosidase (EC 3.2.1.26; C.A.S. No. 9001-57-4)
Reactions catalysed Hydrolyses sucrose to yield glucose and fructose
DESCRIPTION Typically white to tan amorphous powders or liquids that may be dispersed in food grade diluents and may contain stabilisers; soluble in water and practically insoluble in ethanol and ether.
FUNCTIONAL USES Enzyme preparation
Used in confectionery and pastry applications
GENERAL SPECIFICATIONS
Must conform to the General Specifications and Considerations for Enzyme Preparations Used in Food Processing (see Volume Introduction)
