E1103 · Invertase
- WHO
- Safe
- FDA
- Safe
- EFSA
- Safe
- FSANZ
- Safe
- Japan
- Safe
- UK FSA
- Safe
- Health Canada
- Safe
What is E1103?
Invertase is a naturally occurring enzyme that breaks sucrose down into glucose and fructose (invert sugar). It is used in candy-making, particularly to create soft-centered chocolates, and in the production of artificial honey and certain syrups. As an enzyme used in small amounts during processing, it is broken down like other proteins and is considered safe.
Also appears on labels as: Invertase, Sucrase, β-fructofuranosidase, Saccharase, EC 3.2.1.26, E1103, E 1103, E-1103, Enzyme Invertase, Food enzyme Invertase, Yeast invertase, Sugar-splitting enzyme.
What the evidence says
- Generally recognized as safe at typical food-processing levels.
- As a protein-based enzyme, it carries a theoretical risk of allergic sensitization in rare cases, mainly relevant to occupational exposure rather than consumers.
Research behind the verdict
- Invertase: Enzymatic Safety and Applications in Food Processing — EFSA Panel on Food Contact Materials, Enzymes and Processing Aids, EFSA Journal - Enzyme Safety Assessment (2023). A detailed safety evaluation of invertase (E1103) examining its use as a processing aid enzyme in food production. The research confirmed that invertase, naturally occurring in yeast and plants, presents no safety concerns when used according to good manufacturing practices. The study noted its specific activity in converting sucrose to glucose and fructose, improving product texture and sweetness profile. The assessment highlighted its natural origin and excellent safety record, supporting its continued use in food processing applications.[safe]
Frequently asked questions
Is E1103 safe?
Our overall verdict for E1103 (Invertase) is “Safe”, based on the most cautious of the major regulators’ positions — FDA: safe; WHO: safe; EFSA: safe; FSANZ: safe; Japan: safe; UK FSA: safe; Health Canada: safe.
Is E1103 vegan, halal or gluten-free?
According to our ingredient data for Invertase — vegan: yes, vegetarian: yes, halal: yes, kosher: yes, gluten-free: yes, dairy-free: yes. Manufacturing sources can vary between products; check the label if it matters to you.
What is E1103 and why is it used?
Invertase is a naturally occurring enzyme that breaks sucrose down into glucose and fructose (invert sugar). It is used in candy-making, particularly to create soft-centered chocolates, and in the production of artificial honey and certain syrups. As an enzyme used in small amounts during processing, it is broken down like other proteins and is considered safe.
Does E1103 contain allergens?
No known allergens are recorded for Invertase.
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This page summarises publicly available regulatory assessments and research. It is general information, not medical advice. Sources: EFSA, FDA, WHO and the studies linked above.