Invertase is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers.
Typical application rate is .1 to .25 percent of total. The more invertase that is used, the quicker the reaction time (twice the invertase level will enable the reaction to take place in half the time).
