Originally Posted by playingwithsugar

I don't remember ever seeing a question about invertase. You'd be better off asking this question on a pastry chef's forum.
Theresa

Thanks Theresa. I did some reading and found more information. I don't know if many people use this product or not, but here's some info from a thread I found on eG Forums. Invertase is used in desserts, chocolates, and fondant fillings, so I guess it's OK to post this here. These folks are way over my head but they've got some good threads on chocolate.

http://forums.egullet.org/index.php?/forum/72-pastry-baking/

<snip>
Invertase is an enzyme able to split sucrose into two components.Its mostly used to make special softer centers by inverting the sugar.Most of the inverting takes place withing 7 days ( alchool can slow down the effect).
Use 2 to 5gr per 1000gr.Its best used between 60 and 70 C ( 140/158 F ).
The Hp value must be between 3.8 and 5.2.
Temperatures over 70 C and high acid content destroy the effect of the invertase.

Decreses viscosity.Its inverting effect provides a preserving quality ( lower aw value[ active water ]).Must be kept in cool and dark place .Its use its regulated in some countries.

Invertase is a natural enzyme whose only action (so far as we know) is to break down sucrose into fructose and glucose (which happens to all the sucrose you ingest anyway). It is naturally present in honey, and I'm not aware of any health risks at all associated with its use.

Enzymes like invertase are protiens and are therefore denatured and inactivated by too much heat. So while they work better when warm, they get destroyed when hot. <end snip>

I'm going to attempt some chocolate covered cherry cordials. I'll let you know how they come out.