Invertase is an enzyme that is commonly used to make candy liquid centers, chocolate-covered cherries, fondant candies, creme eggs, and other cordials. It is commonly derived from yeast, either from bread factories or beer breweries and sold either as a clear liquid or as a powder that can be dissolved in water. When invertase is added to sugar candy recipes, like fondant candy fillings, it progressively liquefies the fondant and is one way of producing the liquid center in candies like cherry cordials. The exact amount of invertase required depends on numerous factors which include the strength and preparation of the invertase, the temperature of the environment, and the recipe itself.This growth is primarily driven by Rising Demand from End-Use Industries and Rising Usage of Invertase as a Food Additive.
Globally, a noticeable market trend is evident Growing Demand from the Pharmaceutical Industry. Major Vendors, such as Sigma-Aldrich Co. LLC (United States), DSM (Netherlands), Parchem Fine & Specialty Chemicals (United States), SternEnzym GmbH & Co. KG (Germany), Kerry Inc. (Ireland), Meteoric Exim Private Limited (India), MP Biomedicals, LLC (United States), BIO-CAT (United States) and Megazyme Inc. (Ireland) etc have either set up their manufacturing facilities or are planning to start new provision in the dominated region in the upcoming years.
- Rising Demand from End-Use Industries
- Rising Usage of Invertase as a Food Additive
- Growing Demand from the Pharmaceutical Industry
Potential Growth Offered by Emerging Economies
Limited Access to the Natural Enzyme
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