invertase
/ɪnˈvɜːrt eɪs/ · in·vert·ase
noun
- An enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose (invert sugar), used by bees to produce honey and in the food industry to soften chocolate. The chocolatier added a small amount of invertase to the truffle filling so it would become pleasantly liquid at room temperature.
Did you know? Invertase was first isolated from yeast in 1905 and was historically called “invertin” before the modern naming convention for enzymes was adopted.