Question

Invertase finds its use in the production of confectionery with liquid or soft centers.

(a) True

(b) False

The question was asked in an internship interview.

The origin of the question is Large Scale Use of Enzyme in portion Large Scale Use of Enzyme in Solution of Enzyme Technology

Answer 1

Right option is (a) True

The best I can explain: In confectionary industry, the liquid or soft centers are formulated by using crystalline sucrose and tiny amounts of invertase. Due to less amount invertase, the conversion process is slow and hence the center remains solid for longer time. As the sucrose hydrolysis occurs over a period of days or weeks, the solubility increases which causes the center to be soft or liquid, depending on the water content of the center preparation.