Invertase

Product Overview:  

Invertase, also known as sucrase or β-fructofuranosidase (EC 3.2.1.26), is derived from Aspergillus oryzae and produced through liquid deep fermentation and refined extraction. This product serves as a food enzyme preparation and can be used as a food additive, ingredient, or biocatalyst in industries such as food, beverages, alcohol fermentation, pharmaceutical preparations, and wastewater treatment.  

Mechanism of Action:  

Specifically hydrolyzes the β-fructofuranoside bond in non-reducing sugars, catalyzing the hydrolysis of sucrose into glucose and fructose.  

Product Characteristics:  

Applications:  

Invertase is used to hydrolyze sucrose, producing invert syrup with a 1:1 ratio of glucose and fructose. It inhibits sucrose crystallization, enhances sweetness, and improves the texture, flavor, and color of food products.  

• In confectionery: Improves flavor, color, and product stability.  

• In baked goods: Acts as a preservative to maintain freshness and as a humectant to improve moldability and reduce stickiness.  

Usage:  

• Add 350 g of invertase to 1 ton of sucrose syrup (70%, 50°C) for complete hydrolysis within 6 hours.  

• For cost efficiency, add 150 g of invertase to 1 ton of sucrose syrup (70%, 50°C) for hydrolysis within 12 hours.