How Invertase Enhances Taste and Texture in Culinary Products  

Invertase is a type of glycoside hydrolase enzyme, which functions by breaking the glycosidic bond in sucrose, a disaccharide sugar composed of glucose and fructose. This reaction results in the formation of equal parts glucose and fructose, collectively known as invert sugar. Invertase is present in various organisms, including yeasts, bacteria, and plants, adapting to different physiological roles based on the organism’s needs.