Application: Invertase hydrolyzes sucrose into glucose and fructose, creating invert sugar. It is used in (1) confectionery manufacture: essential for creating liquid centers in chocolates and fondants; in (2) food: used in syrups, jams, and baked goods to enhance sweetness.

Features: It has notable functions of (1) anti-crystallization: prevents sugar crystals for a smoother texture; and (2) moisture retention: acts as a humectant to extend shelf life; (3) stability: optimal performance at pH 4.5–5.0.