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| Product Name | Invertase |
| CAS No. | 9001-57-4 |
| EC | 3.2.1.26 |
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:
| • Temperature Range | • 20-60°C, optimal at 45-55°C |
| • pH Range | • 3.0-8.0, optimal at pH 4.5-5.5 |
| • Appearance | • White to light brown powder; color may vary between batches. |
| • Enzyme Activity | • 60,000 SU/g |
| • Storage | • Store in a cool, dry, and dark place (below 25°C). |
| • Shelf Life | • 2 years |
| • Packaging | • 25 kg/drum |
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.
