Preserving Chocolate with Invertase

[johnsmith45678]

I have a recipe for chocolate truffles, and it states that intervase should be added to extend their shelf life (by preventing mold if there are air pockets). I checked the local grocery stores (including Whole Foods) and they've never heard of intervase. Google shows only 8 results for 'intervase chocolate'. Anybody heard of intervase, and where to get it?

edit - oops, it's invertase . So, my question is - what places usually carry it, or know of any good mail order shops?

Edited June 3, 2006 by johnsmith45678 (log)

[Sebastian]

http://www.chefrubber.com/Shopping/shopexd.asp?id=1058 has it for $16.

[The Old Foodie]

Is "extended shelf life" an issue for home-made chocolate truffles at your place? dont they all get eaten within 23 minutes or less??

[Kerry Beal]

Here is one american source.

http://www.candylandcrafts.com/candycremecenters.htm

Here is a thread that discusses invertase in truffles.

http://forums.egullet.org/index.php?showtopic=87781&st=30#

[Desiderio]

http://www.countrykitchensa.com/catalog/mi...=2&SubCatId=784

another site , I bought it form them , I doubt you will find in a local grocery store ( included whole foods ) , so only way to get it is online or if you have a supplier for bakery and confectionery next to you.

Good luck , there is another thread on this discussing on invertase and inverted sugar as well ,I think Kerry linked for you.

[johnsmith45678]

Thanks for the replies! Yeah, truffles and other stuff very likely won't be around long enough to worry about possible mold.

This page mentions another enzyme - glucose isomerase - which does the same thing and is cheaper (not sure if it's mentioned in the other thread - haven't had time to read most of it yet!).

[tmgrobyn]

I bought a bottle at my local cake supply store. $3.00 for a 1 oz bottle. It is packaged by LorAnn Gourmet and they have a website LorAnn Oils so you may be able to buy it direct from them for less.

[Patrick S]

This page mentions another enzyme - glucose isomerase - which does the same thing and is cheaper (not sure if it's mentioned in the other thread - haven't had time to read most of it yet!).

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Is glucose isomerase actually used as a substitute for invertase in chocolate making? Chemically, it does not do the same thing as invertase -- invertase splits sucrose into glucose and fructose, while glucose isomerase actually converts glucose to fructose. This is the same enzyme that is used to make high fructose syrup from glucose corn syrup.

[mrose]

What is the aamount used wrt chocolate & cream?

[sote23]

http://www.countrykitchensa.com/catalog/mi...=2&SubCatId=784

another site , I bought it form them , I doubt you will find in a local grocery store ( included whole foods ) , so only way to get it is online or if you have a supplier for bakery and confectionery next to you.

Good luck , there is another thread on this discussing on invertase and inverted sugar as well ,I think Kerry linked for you.

←

vanessa,

i came across this on the same site. wondering if it would preserve ganaches. anyone have any ideas?

http://www.countrykitchensa.com/catalog/pr...roductId=619106

luis

Edited June 14, 2006 by sote23 (log)

[patsikes]

http://www.countrykitchensa.com/catalog/mi...=2&SubCatId=784

another site , I bought it form them , I doubt you will find in a local grocery store ( included whole foods ) , so only way to get it is online or if you have a supplier for bakery and confectionery next to you.

Good luck , there is another thread on this discussing on invertase and inverted sugar as well ,I think Kerry linked for you.

←

vanessa,

i came across this on the same site. wondering if it would preserve ganaches. anyone have any ideas?

http://www.countrykitchensa.com/catalog/pr...roductId=619106

luis

←

I have a bottle of that at my kitchen. I have never tried it... Intertase seems to be working well.

[Desiderio]

I did some mint ganache and I tryed the invertase, and while at the beginning the ganache seemed grany ( i had some trouble doing that batch needed to change location was colder , trying to baby sit my almost 2 years old , so you can immagine argggg ).Anyway at this moment , and i think its almost 3 weeks I made the chocolates , the mint ganache ( dark ) its nice and creamy smooth and still moist.I think I am going to use it for the other as well, probably not the white ganache ,but I am wondering about the amount , Wybauw says how much for kilo and stuff , but I find it hard to mesure that liquid , any tip?

Thank you

[patsikes]

Hey Vanessa,

I just use a 1/8 t per pound of chocolate. If it is the Lorann bottle, you can get little eye droppers at Hobby Lobby. That helps a lot.

Patrick

[Desiderio]

Hey Vanessa,

I just use a 1/8 t per pound of chocolate.  If it is the Lorann bottle, you can get little eye droppers at Hobby Lobby.  That helps a lot.

Patrick

←

Thank you Ptrick, that helps a lot

[sote23]

I've read through the posts on invertase and there seems to be contradicting information. some say to add it at a high temperature and some say at a lower temperature. Can anyone clear this up for me.

thanks

Luis

[Kerry Beal]

There is some information here about invertase.

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.

[sote23]

There is some information here about invertase. 

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.

←

thanks kerry. so no more than 140 degrees farenheit. also says to store in refrigerator, is that correct? any idea on how much to use.

Luis

Edited January 11, 2007 by sote23 (log)

[Kerry Beal]

There is some information here about invertase. 

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.

←

thanks kerry. so no more than 140 degrees farenheit. also says to store in refrigerator, is that correct? any idea on how much to use.

Luis

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I store mine in the cupboard, no room in the fridge. It should tell you how much per pound of fondant on the label. The one from CK is just a few drops per pound.

[Lior]

I havwe been asked by a few colleagues and I am also interested. Does anyone use this enzyme? How? With what? And where do you buy it? Thanks!!

[Kerry Beal]

Here is a thread about american sources.

Not sure where you might find it in Israel.

Another source I have purchased from in the states is Burke Candy. They sell ingredients as well as finished products. They have shipped to me in Canada.

[Digijam]

Keylink in the UK sell it (as Invertin), and should be able to ship to Isreal for you. They only supply it in 1 litre bottles (just over 30 euros), though. They have a pretty useful page on doses, usage etc, here. Greweling's Chocolates & Confections book also has some useful info and recipes.