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Untitled edit
The articles "Sucrase" and "Invertase" should be merged since they are the same enzyme.
The article had the template {{enzyme-complete}} on it, but it was a red template. Anyone know what this was supposed to be? RJFJR 18:52, 16 July 2007 (UTC)
Untitled 2 edit
Is invertase used as a preservative in candies? RJFJR 18:53, 16 July 2007 (UTC)
Wiktionary has: ***synonyms*** E1103 when used as a stabiliser. RJFJR 18:54, 16 July 2007 (UTC)
This source: http://www.members.shaw.ca/b.bogdan/caramilk/cadbury.htm (External Link from Caramilk) claims that invertase is not used in caramilk bars, and provides some rationale. —Preceding unsigned comment added by 70.143.83.55 (talk) 17:14, 26 August 2009 (UTC)
Name edit
From where does the name 'invertase' derive? 84.70.214.150 (talk) 18:31, 16 June 2009 (UTC)
Sulfuric acid edit
starting this section because there should be a section if i use the 'Dubious' tag. so...why isn't sulfuric acid mentioned on the Inverted Sugar Syrup page? and if Inverted Sugar Syrup is different from Inverted Sugar, 1) why isn't THAT noted on the Inverted Sugar Syrup page, and 2) why isn't there a Inverted Sugar page?Colbey84 (talk) 05:03, 27 May 2016 (UTC)
I tracked down Ullmann, and section 15.8 states that "Enzymatic hydrolysis of concentrated sugar ... is technically possible, but it is economically inferior to other processes" and "acid hydrolysis is also used [189]. On heating to 85 C and acidification with sulfuric acid to pH 2.5 (ca. 140 g of sulfuric acid per 100 kg of sugar solution)". It appears that the Inverted Sugar Syrup page has also been updated with a brief mention of "hydrochloric-acid catalyzed solutions". Flaviut (talk) 21:34, 17 July 2022 (UTC)