cadbury's creme egg enzyme

[mysticman]

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.)
Cheers

[gina32]

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?

[gina32]

sorry just seen the seen the bit at the bottom

[brachiopod]

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

[mysticman]

Thanks Brachiopod. I'm only going on what I was asked, re sweets or egg, but I'll pass on the info anyway.
Cheers

[amonty1144]

A comment, not an answer.
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.