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A natural enzyme derived from yeast, used to break down sucrose into simpler sugars — glucose and fructose. This process creates a softer, creamier texture, which is why it's found in chocolate-coated fondant sweets and liqueur chocolates. Generally considered very safe — it's a biological catalyst that works in tiny amounts and leaves no harmful residues. Approved for use in confectionery and widely regarded as one of the least concerning additives on the list.
Want to know if a product you eat contains E 1103? Open FoodScan.ai, photograph any food product label and get your analysis.
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DISCLAIMER
The information provided by this app is for general informational purposes only and is not intended as a substitute for professional medical advice, diagnosis, or treatment. While we strive to ensure the accuracy and reliability of the nutritional data and product analysis, it may not address your specific dietary or health needs. Always consult with a qualified healthcare professional or your doctor before making any significant changes to your diet, especially if you have underlying health conditions, allergies, or are on any medication. Reliance on any information provided by this app is solely at your own risk. For personalized health advice or concerns, please seek guidance from a medical professional.