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cadbury's creme egg enzyme

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mysticman | 13:01 Sat 19th Apr 2008 | How it Works
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Apparently, please correct me if I'm wrong, Cadbury's put a solid filling in their creme eggs. Then, after the 2 parts are joined together they inject an enzyme which turns the centre gooey.

What enzyme is used?

(Daughter's school science question.)
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when i used to work at cadburys on the creme egg line it was runny filling that went in, what makes you say any different?
sorry just seen the seen the bit at the bottom
-- answer removed --
As stated, Creme Eggs are made by filling moulded shells. You may be thinking of 'soft-centre' sweets.

The sugar-based centre filling, which initially has a solid consistency, is mixed with an enzyme before dipping in chocolate to form the sweet. Over time, the enzyme converts some of the sucrose into invert sugar, to form a soft or even liquid centre, according to how much is added.

The enzyme is called invertase
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Thanks Brachiopod. I'm only going on what I was asked, re sweets or egg, but I'll pass on the info anyway.
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That's reallt interesting because sometimes you do get a more solid filling, I always thought they had been exposed to the air but probably not.

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