Invertase is widely used in the food industry for its ability to break down sucrose into glucose and fructose, a process known as inversion. This enzyme is essential in the production of invert sugar, which is sweeter and more soluble than sucrose, making it ideal for use in candies, syrups, and baked goods to prevent crystallization and enhance moisture retention. Invertase is also employed in the confectionery industry to create soft-centered chocolates and fondants by liquefying the sugar filling over time. Additionally, it plays a role in the fermentation process in brewing and winemaking, where it aids in the conversion of sugars for alcohol production. Its applications extend to pharmaceuticals and cosmetics, where it is used as a stabilizer or sweetening agent in various formulations.