Keywords

• food grade Invertase
• INVERTASE(Powder)
• Enzyme invertase

Quick Details

• ProName: INVERTASE
• CasNo: 9001-57-4
• Appearance: off-white powder
• Application: candy,ice cream,Chocolate,bees,etc
• DeliveryTime: One week
• PackAge: 25kg/drum
• Port: Shanghai,Beijing or other port
• ProductionCapacity: 20000 Kilogram/Month
• Purity: 10,000U/g to 200,000U/g
• Storage: Store in cool and dry place protected ...
• Transportation: By sea or by air
• LimitNum: 25 Kilogram
• Activity: 10,000U/g to 200,000U/g
• Form: Powder and Liquid

Superiority

We are Invertase manufacturer,so we can provide very lower price and well quality.

We know Process and technology，if you don't know how to use Invertase,we can provide service.

Details

Product Description

Invertase, named as Saccharase, fructofuranoside fructohydrolase(CAS No.: 9001-57-4, EC.3.2.1.26).

This product was produced by Aspergillus Oryzae, which fermented in submerged medium.

It can be used as the additives, ingredients, and the biocatalyzer in the fields of food, beverage, alcohol fermentation, and sewage treatment preparation etc..                            

Action Principle

Invertase can specifically hydrolyze the fructofuranoside in the non-reducing sugar, and can catalyze the sucrose hydrolysis to produce glucose and fructose.   

Product Characteristic                                   

Temperature range: 20-60℃, Optimum temperature: 45~55℃

pH range: 3.0-8.0, Optimum pH: 4.5~5.5

Product Feature

Appearance: White to light brown powder, the colour may vary from batch to batch.

Enzyme activity: 10,000U/g to 200,000U/g    

Product standard:

GB1886.174-2016<>

Packaging and Storage  

Storage: Store in a cool and dry place(not more than 25℃), avoid exposure to light. 

Shelf life: 2 years.

Packaging: 25kg/drum

Application 

The invertase can hydrolyze the sucrose, and produce invert syrup which include glucose and fructose(1:1 proportion). It can inhibit sucrose crystallization and improve the sweetness, enhance the taste, flavor and color in food.

It can be used in candy, can improve the flavor and color.

It can be added into the bakery products as a preservative to keep the product fresh and improve product stability. And, it can also be used as a moisture retention agent to make the product easier to be molded without sticking to hands.

Dossage

Add 350g invertase into 1 ton sugar syrup(70%, 50℃), it will be completely hydrolyzed in 6 hours. If you focus on the cost, you can add 150g invertase into 1 ton sugar syrup(70%, 50℃), and it will be completely hydrolyzed in 12 hours.

Package