[in-vur-teys, -teyz]

noun, Biochemistry:

  • an enzyme, occurring in yeast and in the digestive juices of animals, that causes the inversion of cane sugar into invert sugar.


Invertase is an enzyme that is commonly used to make liquid centers and invert sugar in candymaking. It is usually derived from yeast and is sold either as a clear liquid or as a powder that can be dissolved in water.


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