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In November, researchers at Nagoya University described in Scientific Reports a sweeter tomato developed by modifying a cell wall invertase inhibitor using CRISPR–Cas9.

Another factor was invertase, which is added to get the soft centers in many candies, and its ratio to fondant.

Yeast cells also contain invertase, another enzyme that can break sucrose, like the sucrase described above.

Among the ingredients were partially hydrogenated palm kernel oil, corn syrup, sugar, artificial vanilla, invertase and tocopherols.

When the target molecule binds to the DNA, invertase is released into the solution.