When storing confectionery products with a smooth, soft sugar-based centre of marzipan, fondant or a creamy base, water can evaporate from the centre causing crystallisation defects. This can be prevented with the use of Maxinvert, which has recently been introduced onto the market by S. Black under the distribution agreement with DSM Food Specialities.

Maxinvert is obtained from selected strains 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 enhance sweetness, improve colour and flavour, modify texture and reduce viscosity. It is available in different concentrations and can also be used for baked goods, frozen desserts and inverted sugar syrup.