Invertase Fermvertase 1 ounce bottle

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  "title": "Invertase Fermvertase 1 ounce bottle",
  "title_original": "Invertase (Fermvertase) 1 ounce bottle",
  "brand": "LorAnn Oils",
  "price": 44.99,
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    "Invertase, also known as Fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers.",
    "Add invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is .1 to .25 percent of total. The more invertase that is used, the quicker the reaction time (twice the invertase level will enable the reaction to take place in half the time). Alcohol and acids can negatively impact invertase. For this reason, it is best to incorporate all ingredients to fondant creams before adding invertase."
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  "specs": {
    "Is Discontinued By Manufacturer": "‎ No",
    "Package Dimensions": "‎ 3.86 x 2.01 x 1.69 inches; 2.89 ounces",
    "Item model number": "‎ 7090",
    "Manufacturer": "‎ LorAnn Oils",
    "ASIN": "‎ B00ZGSZBIW",
    "Units": "‎ 1.00 Count",
    "Best Sellers Rank": "#77,852 in Grocery & Gourmet Food ( See Top 100 in Grocery & Gourmet Food ) #447 in Natural Extracts",
    "Customer Reviews": "4.9 4.9 out of 5 stars (94)"
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  "category": "Grocery & Gourmet Food > Pantry Staples > Cooking & Baking > Extracts > Natural",
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    "customers_say": "Customers find the invertase works well, particularly for making chocolate covered cherries.",
    "items": [
      {
        "title": "5.0 out of 5 stars A small bottle is all you need",
        "body": "I bought for making cherry cordials. Fantastic. Makes them juicy in the chocolate shell. Read more",
        "author": "Shannon",
        "rating": 5,
        "date": "December 19, 2025",
        "verified": false,
        "images": []
      },
      {
        "title": "5.0 out of 5 stars Chocolate covered cherry enzyme",
        "body": "Arrived early. We'll package. Great product! Read more",
        "author": "Gina Shelton",
        "rating": 5,
        "date": "November 21, 2025",
        "verified": false,
        "images": []
      },
      {
        "title": "5.0 out of 5 stars Cherry Juice Helper",
        "body": "Great stuff. Read more",
        "author": "judyfaye",
        "rating": 5,
        "date": "April 3, 2025",
        "verified": false,
        "images": []
      },
      {
        "title": "5.0 out of 5 stars Perfect",
        "body": "I use this at Christmas time when I make my candy creams. It keeps the fondant nice and soft and creamy Love it Have used it for years Read more",
        "author": "The Perfect Image",
        "rating": 5,
        "date": "March 26, 2019",
        "verified": false,
        "images": []
      },
      {
        "title": "5.0 out of 5 stars Great product",
        "body": "Bought to make chocolate covered cherries for my father. “Accidentally” kept six for us. Fabulous. Way easier to use than I assumed. Very, very sweet though. Next time, less powdered sugar. Read more",
        "author": "Wendy",
        "rating": 5,
        "date": "June 3, 2024",
        "verified": false,
        "images": []
      },
      {
        "title": "5.0 out of 5 stars Candy Making Success",
        "body": "For years I've been looking for a way to duplicate candies that I once bought at a candy store in Indiana. I had the recipe pretty well worked out, but couldn't get the \"drippy\" centers I remembered. This did the trick. I added about 3/8 tsp. to my candy center recipe and after a few days the centers were exactly what I wanted. I'm very pleased. Read more",
        "author": "M. J. McKenzie",
        "rating": 5,
        "date": "January 6, 2022",
        "verified": false,
        "images": []
      },
      {
        "title": "5.0 out of 5 stars I used this for making my chocolate cocered cherries and ...",
        "body": "I used this for making my chocolate cocered cherries and it worked so well. Gonna buy some more real soon Read more",
        "author": "Rita S",
        "rating": 5,
        "date": "March 17, 2018",
        "verified": false,
        "images": []
      },
      {
        "title": "5.0 out of 5 stars Invertase",
        "body": "This product worked great for my Christmas chocolates. I had creamy soft fillings and it helped to liquify the fondant in my chocolate covered cherries. I will purchase it again. Read more",
        "author": "montrealkid",
        "rating": 5,
        "date": "March 8, 2014",
        "verified": false,
        "images": []
      }
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  },
  "short_description": "From the brand Previous page Our most popular products Visit the Store Family-owned and operated since 1962, LorAnn Oils has a history of supplying home crafters, professionals, retailers, and manufacturers with top-quality flavorings, essential oils, and specialty ingredients for baking, candy making, aromatherapy, and more. Typical businesses that use LorAnn’s flavoring products as an ingredient are artisan candy makers, small bakeries, popcorn shops, ice cream and frozen yogurt shops, and cotton candy purveyors. Next page.",
  "about_this_item": "From the brand Previous page Our most popular products Visit the Store Family-owned and operated since 1962, LorAnn Oils has a history of supplying home crafters, professionals, retailers, and manufacturers with top-quality flavorings, essential oils, and specialty ingredients for baking, candy making, aromatherapy, and more. Typical businesses that use LorAnn’s flavoring products as an ingredient are artisan candy makers, small bakeries, popcorn shops, ice cream and frozen yogurt shops, and cotton candy purveyors. Next page Invertase, also known as Fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers.; Add invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is .1 to .25 percent of total. The more invertase Rated 4.9 o",
  "long_description": "From the brand Previous page Our most popular products Visit the Store Family-owned and operated since 1962, LorAnn Oils has a history of supplying home crafters, professionals, retailers, and manufacturers with top-quality flavorings, essential oils, and specialty ingredients for baking, candy making, aromatherapy, and more. Typical businesses that use LorAnn’s flavoring products as an ingredient are artisan candy makers, small bakeries, popcorn shops, ice cream and frozen yogurt shops, and cotton candy purveyors. Next page\n\nHighlights: Invertase, also known as Fermvertase, is a natural enzyme used to change fondant from a solid to a liquid. It is also used in commercial baking and candy making for moisture retention. Adding invertase to candy recipes, such as fondant candy fillings, will result in liquifying the fondant over time. Invertase is used in candies like cherry cordials and cream eggs to make the creamy liquid center. It can also be used to prevent crystallization in ganache centers. Add invertase to moist fondant, and your chocolate covered creams will be creamy and smooth after they are dipped. Typical application rate is .1 to .25 percent of total. The more invertase that is used, the quicker the reaction time (twice the invertase level will enable the reaction to take place in half the time). Alcohol and acids can negatively impact invertase. For this reason, it is best to incorporate all ingredients to fondant creams before adding invertase.\n\nKey details: Is Discontinued By Manufacturer: ‎ No | Package Dimensions: ‎ 3.86 x 2.01 x 1.69 inches; 2.89 ounces | Units: ‎ 1.00 Count | Customer Reviews: 4.9 4.9 out of 5 stars (94)\n\nHow it fits your day: Use the key specs and highlights above to match it to your setup, space, or routine before you check out.\n\nCustomer feedback: 4.9/5 average rating.\n\nCustomers say: Customers find the invertase works well, particularly for making chocolate covered cherries.\n\nReview snippets: I bought for making cherry cordials. Fantastic. Makes them juicy in the chocolate shell. Read more / Arrived early. We'll package. Great product! Read more\n\nFrom the brand Previous page Our most popular products Visit the Store Family-owned and operated since 1962, LorAnn Oils has a history of supplying home crafters, professionals, retailers, and manufacturers with top-quality flavorings, essential oils, and specialty ingredients for baking, candy making, aromatherapy, and more. Typical businesses that use LorAnn’s flavoring products as an ingredient are artisan candy makers, small bakeries, popcorn shops, ice cream and frozen yogurt shops, and cotton candy purveyors. Next page",
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