Lorann Invertase is a natural enzyme used to change fondant from a solid to a liquid and for moisture retention in candy making. Also known as Fermvertase, adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. It is commonly used in liquid-center candies like cherry cordials and cream eggs to make the creamy liquid center.
Ingredients: Glycerol, invertase
Dietary Notes: Kosher, Gluten-free
Directions: Add one drop to one pound moist fondant and your chocolate-covered creams will be creamy and smooth after they are dipped.
For Use: Add Invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is .1 to .25 percent of total. Alcohol and acids can negatively impact invertase. For this reason, it is best to incorporate all ingredients to fondant creams before adding Invertase. The liquifying process takes a few days and up to a week to happen, so plan on making candies ahead of time to allow the reaction to take place. Storing candies at room temperature will speed the process.
Storage Recommendations: For maximum enzymatic activity and shelf-life, keep product refrigerated. Recommended storage temperature is 39- 46F.