The primary function of invertase is to convert sucrose into glucose and fructose.
Invertase is used in the production of non-crystallizable sugar syrup from sucrose. Invert syrup has hygroscopic properties which makes it useful in the manufacturing of soft-centred candies and fondants as humectants, alcoholic beverages, lactic acid, glycerol etc. produced by fermentation of sucrose-containing substrates required by the user industries. It is used in the manufacture of artificial honey and plasticizing agent which are used in cosmetics. Invertase is also associated with insulinase for the hydrolysis of inulin to fructose.