Invertase is an enzyme that breaks down sucrose into fructose and glucose. I use it to make the centers of chocolate covered cherries liquid. I use 1 t of invertase for 1 pound of fondant. The process takes about 7 - 10 days to hydrolyze the solid sugar to a liquid.

How long is invertase good for?

Purified, dried preparations of yeast invertase are stable for at least 1 year. The standard deviation in 14 parallel determinations of the same sample with a mean of 38.80 U/l was 0.94. In purified preparations, a specific activity of 1000–3000 U/mg protein at 25°C has been found.

At which point is invertase most active?

A neutral pH optimum is valuable for industrial applications of invertases, such as in the production of invert sugars, and as enzyme electrodes for biosensors [7], [20]. To date, the most studied invertase was the acid invertase from S. cerevisiae which is active between pH 4–7 with an optimum activity at pH 5.0 [14].