Lightly Shaken

Photo Credit: news.miami.edu

    When we first started this journey we were looking for a way to connect two different food products and tie them together. As fermentation scientists we gravitated towards beer, then we looked for another fermented product. Thanks to our instructor Cait the next natural fermented product was chocolate. If you know Cait...then you know...and yes, chocolate is fermented. Last we had to connect the two, and we did so with invertase. Invertase is located in the cell walls of yeast and is extractable in many ways, but to be friendly we will go with they are lightly shaken to disrupt the cell wall. They are then separated either chemically or through the use of a centrifuge. Once purified the invertase enzyme is ready for use by our chocolatier. What we didn't realize when starting this project is that not only did we combine the two via the invertase enzyme, we found a way to recycle.  This concludes our exploration into invertase for now, but please feel free to comment to keep it going.

Cheers~