What is another word for invertase?
Pronunciation: [ɪnvˈɜːte͡ɪs] (IPA) 
Invertase is a type of enzyme that converts sucrose into glucose and fructose. It is commonly used in the food industry to prevent crystallization of sugar and to create syrups. Invertase is also known as beta-fructofuranosidase.
There are several other common names for this enzyme, including sucrase, saccharase, and beta-fructosidase. These names are used interchangeably by scientists and in the industry. Invertase is also classified as a hydrolase enzyme, which means that it involves the breaking of chemical bonds by adding water molecules to a compound.
Regardless of the name, invertase remains a critical enzyme for many industrial applications. It is commonly used in the production of baked goods, confectionery, and beverages.
