E-numbers / Other additives / E1103
also: Sucrase · Beta-fructofuranosidase
A natural yeast enzyme that splits sugar into two simpler sugars, used to soften the centres of chocolates and confectionery.
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Sugar, Cocoa Mass, Almonds (16 %), Cocoa Butter, Invert Sugar Syrup, Emulsifier (Soya Lecithins), Humectant (Invertase), Dark Chocolate: Cocoa Solids 50 % minimum
Invertase (also called beta-fructofuranosidase) is a naturally occurring enzyme produced by yeast, principally Saccharomyces cerevisiae.
36
of the 43,325 UK supermarket foods we checked declare E1103 in their ingredients
That is under 0.1%, counted by its code or its name.
Counted by NutraSafe from UK supermarket ingredient lists, September 2026. How we counted
Invertase (also called beta-fructofuranosidase) is a naturally occurring enzyme produced by yeast, principally Saccharomyces cerevisiae. The same enzyme is produced in the human small intestine and is found in honey. Commercial food-grade invertase is isolated from cultured yeast and used in small functional quantities.
It catalyses the hydrolysis of sucrose (table sugar) into its two component sugars, glucose and fructose. This mixture, called invert sugar, is sweeter than sucrose, holds moisture better and remains liquid at lower temperatures. In confectionery, a solid fondant centre placed inside a chocolate shell gradually liquefies over days as the enzyme works, producing the soft, runny centre characteristic of quality chocolates.
Most commonly found in soft-centred chocolate truffles and liqueur chocolates where the centre begins solid and softens after manufacture. Also used in some sugar confectionery, marzipan, and certain bakery products to control crystallisation and extend freshness. On a UK label it appears as 'invertase' or 'E1103'.
EFSA's Panel on Food Contact Materials, Enzymes and Processing Aids has evaluated multiple invertase preparations derived from Saccharomyces cerevisiae strains and found no grounds to restrict it at levels used in food. The enzyme is identical in function to the sucrase produced naturally in the human gut. EFSA has conducted strain-specific evaluations of invertase sources under the food enzymes regulation, with opinions published in 2023 and 2024.
EFSA evaluated the food enzyme beta-fructofuranosidase from non-genetically modified Saccharomyces cerevisiae strain INV and concluded no grounds to restrict it at the proposed use levels. Confirmed intended uses include manufacture of invert sugar syrups, baking, sucrose-based fermented beverages, and soft-centred confectionery including filled chocolates.
EFSA evaluated the food enzyme beta-fructofuranosidase from non-genetically modified Saccharomyces cerevisiae strain CNCM I-3399 and concluded no grounds to restrict it at the proposed use levels in the same food manufacturing processes.
Invertase was authorised as a food additive under EU Directive 95/2/EC and subsequently transitioned to regulation as a food enzyme under Regulation (EC) No 1332/2008; this transition reflected the reclassification of enzyme-based processing aids rather than any safety concern.
Invertase is not a foreign substance to the body. The human small intestine produces sucrase-isomaltase, an enzyme that performs the same hydrolysis of sucrose. Invert sugar produced by the enzyme is therefore handled by normal carbohydrate metabolism pathways. People with hereditary fructose intolerance or sucrase-isomaltase deficiency are the groups for whom the resulting fructose or altered sugar profile is relevant.
Sucrase-isomaltase deficiency is a rare inherited condition in which the body cannot properly digest sucrose; ingestion of invert sugar (the product of invertase action) may worsen symptoms for affected individuals.
People with hereditary fructose intolerance should be aware that invertase converts sucrose to fructose, which their metabolism cannot process. Those with the rare condition sucrase-isomaltase deficiency may also react to invert sugar. Look for 'invertase' or 'E1103' in the ingredients list. People following a strict vegan diet should check with the manufacturer: most commercial invertase is derived from yeast and is vegan, but production methods vary.
Invertase is one of the most ordinary enzymes in food production. It does what the human gut already does: splits sucrose into glucose and fructose. It has been used in confectionery for over a century and is chemically identical in function to an enzyme the body makes itself. The regulatory reclassification from additive to enzyme was a tidying exercise in EU law, not a response to any safety finding. EFSA's ongoing strain-by-strain reviews are a routine programme for all food enzymes, not a signal of concern. The only people with a genuine reason to take note are those with hereditary fructose intolerance or sucrase-isomaltase deficiency, for whom the fructose produced by the enzyme matters.
No. Invertase is permitted in the UK and EU. It was reclassified from a food additive to a food enzyme when Regulation (EC) No 1332/2008 came into force, but it continues to be a lawfully used food processing aid.
This is a labelling artefact. When invertase moved from the food additives regulation to the food enzymes regulation, some databases marked it as 'removed from the additives list', which some sites misread as a ban. It was not banned; it was reclassified under a more appropriate piece of legislation.
Soft-centred chocolates and chocolate truffles are the most common source, where the enzyme liquefies the fondant centre after manufacture. It also appears in some sugar confectionery, marzipan, bakery products and invert sugar syrups used in the food industry.
Most commercial invertase is produced from yeast (Saccharomyces cerevisiae) and is vegan. However production processes differ between manufacturers, so checking with the specific brand is the reliable approach for those who need to be certain.
Last reviewed: 20 June 2026
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