1. an enzyme that breaks down sucrose into glucose and fructose
Usage: biochemistry

Examples

• Invertase is commonly used in the food industry to prevent sugar crystallization.
• The enzyme invertase splits table sugar into its component simple sugars.
• Yeast produces invertase to help digest sucrose during fermentation.
• Commercial invertase is often derived from baker’s yeast.
• The candy manufacturer added invertase to create a liquid center in the chocolates.
• Invertase activity can be measured by monitoring the rate of sucrose breakdown.