S. Black has recently introduced Maxinvert ,from DSM Food Specialities, to its range of innovative ingredients for confectionery applications.

Maxinvert is obtained from the selected strain of the yeast Saccharomyces cerevisiae which is fermented under controlled conditions. The invertase enzyme is extracted from the fermentation broth, concentrated and formulated either in liquid or solid form. It converts sucrose from beet or cane sugar into equal parts of fructose and glucose, eliminating the need to add invert sugar or other humectants to food product formulations, thereby simplifying the manufacturing process.

In addition to prevent sugar crystallisation in confectionery and extending shelf life, Maxinvert can also enhance sweetness, improve colour and flavour, modify texture and reduce viscosity. It is available in different concentrations and extremely easy to use. Other applications include baked goods, frozen desserts and inverted sugar syrup.