What is E1103?

Complete guide to understanding E1103 (Invertase) – the enzyme that transforms hard candy into soft centers

The Quick Answer

E1103 is invertase—an enzyme (also called sucrase or β-fructofuranosidase) that catalyzes the hydrolysis (breakdown) of sucrose (table sugar) into glucose and fructose, producing a mixture called invert sugar that is sweeter, prevents crystallization, and enables creation of soft candy centers, liquid fillings, and smooth texture products. It is produced through fermentation of yeast (primarily Saccharomyces cerevisiae) or mold, making it a biological product derived from living microorganisms. E1103 functions as a stabilizer and texture modifier that prevents sugar crystallization while improving sweetness and creating desirable soft textures in candies, chocolates, and baked goods.

E1103 is approved globally by JECFA, EFSA, FDA, and virtually all regulatory authorities. Invertase is one of the safest food enzymes, with extensive safe-use history dating back decades. E1103 is widely used in confectionery manufacturing (candy centers, chocolate-covered cherries, fondant, creme eggs), baked goods (soft centers, filled pastries), and specialty foods. Invertase has no determined ADI (Acceptable Daily Intake), indicating the highest confidence in safety. E1103 is heat-labile (partially inactivated during cooking), meaning reduced but not zero enzyme activity in the final product. Importantly, invertase occurs naturally in human digestive enzymes (sucrase in the brush border of the small intestine)—the body produces this same enzyme naturally.

E1103 is part of the food enzyme family (E1100-E1105), which includes enzymes like amylase and proteases. Invertase is unique among food enzymes in its specific application to sugar processing and confectionery production.

What Exactly Is It?

E1103 invertase is an enzyme protein that catalyzes a specific hydrolysis reaction: sucrose + water → glucose + fructose (also called invert sugar). The reaction is named “inversion” because sucrose is optically dextrorotatory (rotates polarized light right), but glucose and fructose together are levorotatory (rotate left), so the optical rotation is “inverted.” This enzymatic breakdown of table sugar produces a mixture that is approximately 20-30% sweeter than the original sucrose, has better moisture-retention properties, and critically—prevents crystallization of sugar.

Think of invertase as “nature’s candy softener”—it evolved in plants and microorganisms to break down sucrose into simpler sugars. When applied to candy centers during manufacture, the enzyme slowly converts hard sucrose crystals into soft, smooth, liquid glucose-fructose mixture. The liquid center forms gradually during storage or can be timed by heat treatment. In baking, invertase converts sucrose during proofing and baking, producing sweeter finished products with softer texture. Critically, invertase is the same enzyme the human body produces naturally in the small intestine (called sucrase)—making it uniquely compatible with human digestion.

Key characteristic: E1103’s most valuable property is creating soft, liquid-filled candy centers without artificial sweeteners or chemical processing—using a natural enzyme that the body produces naturally, enabling premium confectionery while maintaining clean labels.

Chemical identity:

• Enzyme class: Glycosidase (hydrolase); specifically a sucrose hydrolase
• EC number: EC 3.2.1.26 (Enzyme Commission classification)
• Catalytic reaction: Sucrose + H₂O → D-Glucose + D-Fructose
• Chemical mechanism: Cleaves α(1→2) glycosidic bond between glucose and fructose in sucrose
• Product sweetness: Invert sugar (glucose + fructose mixture) is 20-30% sweeter than sucrose
• Optical rotation: Sucrose is dextrorotatory (+66.5°); invert sugar is levorotatory (-20°); explains “inversion” naming
• pH dependence: Optimal pH 4.0-6.0; active range 3.5-7.5
• Temperature dependence: Optimal ~45°C; gradually inactivated above 70°C; partially retained in baked goods
• Substrate specificity: Sucrose-specific; does not significantly hydrolyze other sugars
• Crystallization prevention: Glucose and fructose individually have different crystallization kinetics than sucrose; mixture prevents large crystal formation

How it’s produced:

E1103 invertase is produced through industrial enzyme fermentation:

• Production organism: Saccharomyces cerevisiae yeast (most common); also molds (Aspergillus spp., Rhizopus spp.)
• Fermentation method: Controlled submerged or solid-state fermentation in industrial bioreactors
• Medium: Sucrose or molasses, nitrogen source, minerals; yeast cultured on nutrient-rich growth medium
• Fermentation conditions: Temperature 25-35°C; aerobic (oxygen-rich); 3-7 days
• Enzyme production: Yeast secretes invertase into fermentation broth
• Harvesting: Enzyme-containing fermentation broth collected and processed
• Concentration: Crude enzyme concentrate obtained through precipitation and clarification
• Purification: Variable purification levels; typically used as concentrated preparation
• Stabilization: Stabilizers (sorbitol, glycerol, polysorbate) and preservatives added to maintain enzyme activity
• Forms available: Liquid concentrate (50,000-200,000 U/mL), powders, or granules
• Quality testing: Enzyme activity measured; purity and contamination tested per standards
• Food-grade production: Controlled fermentation and purification per food safety standards

Where You’ll Find It

E1103 appears in premium confectionery and foods requiring soft texture and prevented crystallization:

Primary Food Applications:

• Chocolate-covered cherries and liqueurs (PRIMARY USE) – classic application; enzymatic inversion creates liquid center from hard cherry or fondant during storage
• Fondant candies and fudge fillings (PRIMARY USE) – produces smooth, creamy texture; prevents grainy crystallization
• Creme eggs and filled bonbons – soft centers with complex shapes and flavors
• Cordials and liqueur-filled chocolates – liquid filling develops gradually through enzyme action
• Baked goods with soft centers – cookies, pastries, cakes with enzyme-softened fillings
• Filled pastries and donuts – creamy fillings with extended freshness
• Jams and preserves – improved texture and spreadability; reduced crystallization
• Sugar syrups and glazes – smoother, more liquid consistency
• Icing and frosting – improved smoothness and shelf life
• Bread and sweet baked goods – incorporated into dough; converts sucrose during proofing and baking; enhances sweetness and softness
• Confectionery sauces – liquid texture with smooth flow properties

Regulatory scope (widely approved): JECFA—Approved as INS 1103; listed in Codex GSFA Table 3; permitted per GMP. EU—E1103 approved; used in confectionery; no maximum use level restriction. FDA—Approved; used in candies since early 1900s; recognized component of candy industry. Approved globally in virtually all countries.

Market prevalence: E1103 invertase is extensively used in confectionery manufacturing, particularly in premium chocolate production, cordials, and liqueur-filled candies. Use particularly common in European and specialty confectionery.

Why Do Food Companies Use It?

E1103’s unique advantage is creating soft, liquid-filled candy centers and preventing sugar crystallization using a natural enzyme that the body produces naturally—enabling premium confectionery with clean-label appeal.

Food manufacturers use invertase for:

• Soft candy center creation: Gradual conversion of hard fondant/sugar to smooth liquid filling; achieves premium appearance and mouthfeel
• Crystallization prevention: Glucose and fructose mixture prevents large crystal formation; creates smooth, creamy texture
• Enhanced sweetness: Invert sugar is 20-30% sweeter than sucrose; reduces sugar quantity without artificial sweeteners
• Natural processing: Enzymatic hydrolysis without synthetic chemistry; clean-label appeal
• Improved texture: Creates smoother, creamier products with better mouthfeel than crystalline sugar
• Extended shelf life: Hygroscopic properties of invert sugar improve moisture retention; prevents drying out
• Body-compatible enzyme: Same enzyme (sucrase) that body naturally produces; uniquely safe and compatible
• Time-controlled inversion: Enzyme activity temperature-dependent; can time center formation by controlling temperature
• Premium positioning: Liquid centers indicate quality confectionery; associated with luxury/premium products
• Multiple benefits: Single ingredient provides sweetness, texture, crystallization prevention
• Regulatory approval: Approved globally; no restrictions on use levels in confectionery
• Flavor enhancement: Some sources suggest fructose-glucose mixture provides more rounded flavor profile
• Vegan-friendly: Produced through yeast fermentation; acceptable to vegans

Key advantage: E1103 enables creation of premium soft-centered candies and smooth confectionery using a single natural enzyme that the body produces naturally—impossible with synthetic sweeteners or chemicals. Clean-label appeal with professional food chemistry.

Is It Safe?

Regulatory approval status:

• JECFA (WHO/FAO): Approved as INS 1103; ADI “not specified” (highest confidence)
• EU: Approved; used in confectionery without maximum use level restriction
• FDA (USA): Approved; recognized component of candy manufacture since early 1900s; GRAS status
• Codex Alimentarius: Listed as INS 1103 in GSFA Table 3; permitted per GMP
• Global approval: Approved in virtually all countries

Safety profile:

• No acute toxicity: Safe at all practical food use levels
• No chronic toxicity: Long history of use (since early 1900s in candy industry) shows no adverse effects
• No carcinogenicity: No cancer-causing potential
• No genotoxicity: No evidence of genetic damage
• No reproductive/developmental effects: Safe for pregnant women, children
• Metabolic fate: Protein enzyme hydrolyzed in digestive system like dietary proteins; no absorption of intact enzyme
• Natural body equivalence: Invertase is identical to sucrase, the natural enzyme human body produces to digest dietary sucrose in small intestine
• No bioaccumulation: Cannot accumulate; enzymatic protein degraded and eliminated
• ADI status: Not specified; highest regulatory confidence
• Allergenicity: Very low risk; derived from edible yeast; long safe-use history; no allergen reports
• Gastrointestinal compatibility: Works in synergy with natural digestive enzymes; body produces identical enzyme
• Product composition: Converts sucrose to glucose and fructose—both normal dietary sugars; no novel compounds created
• Long safety history: Used in candy industry since early 1900s; FDA long recognized; decades of safe use

Important enzyme note:

• Protein-based: Invertase is a protein enzyme; hydrolyzed in digestive system like all dietary proteins
• Not absorbed: Active enzyme protein not absorbed; broken down into amino acids in digestive system
• Natural body enzyme: Humans naturally produce sucrase/invertase in small intestine; food E1103 works in tandem with natural enzyme
• Sugar products only: Converts only to glucose and fructose; creates normal dietary sugars, no novel compounds
• Partially heat-labile: Some enzyme activity reduced during baking/cooking, but some activity typically remains
• Safe products: The two products of inversion (glucose + fructose) are normal, safe food components present in many foods

E1103 vs Other Sweetening/Texturizing Methods

The Bottom Line

E1103 (invertase) is a safe, naturally-derived food enzyme that converts sucrose into glucose and fructose (invert sugar), creating softer confectionery centers, preventing crystallization, and increasing sweetness by 20-30%—all while being biochemically identical to an enzyme the human body naturally produces. Invertase has an extensive safe-use history since the early 1900s, no determined ADI limit (indicating highest confidence), and is approved globally.

Key facts: E1103 is safe at all practical food use levels. No ADI determined, indicating highest regulatory confidence. Approved globally in all major jurisdictions. Produced through safe fermentation of food-safe yeast. Biochemically identical to sucrase, the enzyme body naturally produces. Products are normal dietary sugars (glucose + fructose), not novel compounds. Long history of use (since early 1900s in candy). No documented adverse effects.

Primary function: E1103’s main value is creating soft, liquid-filled candy centers and preventing sugar crystallization through natural enzymatic hydrolysis—enabling premium confectionery without synthetic chemicals or artificial sweeteners while providing 20-30% increased sweetness.

For consumers: E1103 invertase is safe to consume. Candies treated with invertase are not health risks. The enzyme breaks down sucrose into glucose and fructose—normal dietary sugars. Invertase is biochemically identical to the sucrase enzyme your body naturally produces to digest table sugar. E1103 has a long, well-documented history of safe use since the early 1900s in candy manufacturing. Safe for all ages including children and infants. Vegan-friendly (yeast fermentation).

Unique safety advantage: E1103’s body-enzyme equivalence is a remarkable safety feature—it is the exact same enzyme your digestive system naturally produces. The body “recognizes” this enzyme as its own, making it uniquely compatible and safe. This is not true of synthetic sweeteners.

Bottom recommendation: E1103 is one of the safest food additives. Extensive history of safe use (since early 1900s), no ADI needed, approved globally, biochemically equivalent to natural body enzyme. No precautions necessary. Consume freely. Ideal for premium candies seeking clean-label appeal with natural enzymatic processing. Safe for all ages and dietary preferences. Vegan-friendly production method. The natural confectionery transformation from hard centers to soft liquid centers is one of food chemistry’s most elegant applications of enzymatic processing.