E1103 Invertase

E1103EnzymesOrigin: Fermented

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Every diet

VeganYes

Made by fermentation, with no animal source.

Gluten-freeYes

HalalYes

KosherYes

KetoYes

Low-FODMAPYes

The short answer

Invertase is the enzyme that turns sucrose into glucose and fructose, and it is what stops sugar crystallizing in soft sweets and keeps chocolate glossy. It is made by fermentation, so it is vegan, and it is safe at the levels used.

90/100

Generally safe

Fine for most people at normal amounts.

E-numberE1103

Comes fromFermented

What it doesEnzymes

Glycemic index—

Daily limitNot set

Also calledInvertase, E1103

Rules by country

🇺🇸 US FDAApproved

🇪🇺 European UnionApproved

🇨🇦 Health CanadaApproved

CaliforniaNo extra rules

Invertase is generally recognized as safe in the US, with FDA GRAS notices for invertase enzyme preparations and a FEMA number for invertase from Saccharomyces cerevisiae. In the EU it is authorized as the enzyme E1103 under the food enzymes regulation, and EFSA has concluded there is no safety concern with the authorized specifications and uses.

Daily limit: Experts haven’t set a number because normal food amounts are far below any level of concern.

What is it?

The enzyme attacks one particular bond in the sucrose molecule and splits it into the two simpler sugars. That is what a sugar company calls inversion, and the name of the enzyme comes from that. In the kitchen the effect is on texture: sucrose that has been inverted stays soft and dissolves more easily, which is why invertase goes into fondant, marzipan and chocolate that has to stay glossy.

Where it comes from: An enzyme that splits sucrose into glucose and fructose. It is produced by fermentation, most often from Saccharomyces cerevisiae or from the mold Trichoderma reesei, and the enzyme preparation is purified and sold as a liquid or a powder.

Why it’s in food

Keeping confectionery soft
Stopping sugar crystallization
Chocolate texture
Liquid sugar production

Often found in

FondantMarzipanChocolateSoft sweetsSyrups

Also listed as: Invertase, E1103, Invertase enzyme, Saccharomyces invertase, Beta-fructofuranosidase

Health & gut impact

Enzyme safetyBenefit

EFSA's evaluation of the invertase specifications and authorized uses concluded there was no safety concern, and US GRAS notices for invertase were concluded without questions. The enzyme is inactive once it has done its work, and it is broken down to amino acids in the gut.

EFSA Panel on Food Enzymes, safety evaluation of invertase E 1103

Sugar is not reducedUnder study

Invertase changes the form of the sugar, not the amount of it. A product sweetened with inverted sugar still carries the same calories and the same place on the nutrition label as one with sucrose.

EFSA Panel on Food Enzymes, safety evaluation of invertase E 1103

What can I use instead?

Invert sugar

Ratio: Use the same weight of syrup in place of the inverted sugar

Best for: Soft confectionery

Corn syrup

Ratio: Use the same weight for a similar soft texture

Best for: Fondant and marzipan

More enzymes:

Lactase (Beta-galactosidase)Lactase is the enzyme that breaks lactose into glucose and galactose, and it is what makes lactose-free milk possible. It is made by fermentation, so it is vegan, and it is safe for everyone including people who cannot digest lactose.Generally safe RennetRennet is the enzyme that turns milk into cheese. It is safe, but the source decides the diet answer: animal rennet comes from a calf, while microbial rennet and fermentation-made chymosin do not, and most hard cheeses use one of the two.Generally safe

Common questions

Is invertase vegan?

Yes. It is grown by fermentation from microorganisms, and the commercial enzyme preparations are cultured on a plant or mineral medium with no animal-derived components.

Is invertase the same as invert sugar?

No. Invert sugar is the product, made by running sucrose through invertase or acid. Invertase is the tool that makes it, and it is what appears on the label when the process is used in the factory.

Is invertase safe for people with a yeast allergy?

It depends on the source. Enzymes made from Saccharomyces or from the mold Trichoderma can carry traces of the organisms they were grown from, so anyone with a yeast allergy should check with their doctor before using them.

Is Invertase safe?

Generally safe (90/100). Invertase is generally recognized as safe in the US, with FDA GRAS notices for invertase enzyme preparations and a FEMA number for invertase from Saccharomyces cerevisiae. In the EU it is authorized as the enzyme E1103 under the food enzymes regulation, and EFSA has concluded there is no safety concern with the authorized specifications and uses.

Is Invertase vegan?

Yes. Made by fermentation, with no animal source.

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Scientific sources & regulatory citations

EFSA OpenFoodTox: E1103
EFSA Panel on Food Enzymes, safety evaluation of invertase E 1103

INS 1103 · CAS 9001-07-4