Safe
E1103 — Invertase
Enzyme
E1103 (Invertase), a enzyme, is rated "safe": no significant concern. A sugar-splitting enzyme that converts table sugar into invert sugar. Used to keep liquid centres in chocolates and to soften fondant. Deactivated by heat.
What is Invertase?
An enzyme that splits table sugar (sucrose) into glucose and fructose. Used to make liquid-center chocolates (the enzyme softens the fondant filling over time), soft icings, and some honey-style syrups.
What does it do to the body?
Deactivated during digestion. No safety concern at food levels.
What regulators say
EFSA and the FDA both treat the food enzyme family as safe.
Risk rating: Safe
Cleared by EFSA with no significant concern at typical dietary exposure. Common, well-studied, and not a reason to put a product back on the shelf.
Frequently asked questions
Is E1103 (Invertase) safe?
EFSA and the FDA both treat the food enzyme family as safe.
What is E1103 (Invertase)?
An enzyme that splits table sugar (sucrose) into glucose and fructose. Used to make liquid-center chocolates (the enzyme softens the fondant filling over time), soft icings, and some honey-style syrups.
What does Invertase do to the body?
Deactivated during digestion. No safety concern at food levels.
What are other names for E1103?
E1103 is also known as invertase.
