Invertase is an enzyme that catalyzes the hydrolysis of sucrose, a common sugar, into its component sugars, glucose and fructose. This process is known as inversion, which is where the enzyme gets its name. Invertase is commonly found in yeast and some plants, playing a crucial role in carbohydrate metabolism. In the food industry, invertase is used to create invert sugar, which is sweeter and more soluble than regular sugar. This makes it valuable in products like candies, syrups, and baked goods. The enzyme helps improve texture and moisture retention, enhancing the overall quality of these products.