Invertase (β-Fructofuranosidase) is a natural enzyme that catalyzes the hydrolysis of sucrose into glucose and fructose. It is used in the production of various confectionery items, including candies and cake icing, to prevent crystallization and improve texture. Invertase is typically derived from yeast or bacterial sources through fermentation processes. The selected microorganisms are cultivated in controlled environments, and the resulting enzyme is then extracted, purified, and concentrated. Incorporating invertase into food products helps enhance their sweetness, texture, and shelf life.