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Invertase, also known as β-D-fructofuranosidefructohydrolase, β-fructofuranosidase, sucrase, saccharase. This enzyme catalyzes the hydrolysis of sucrose and related glycosides. This product is produced by submerged fermentation of Aspergillus oryzae. It is commercially important mainly due to its capability for the hydrolysis of sucrose into glucose and fructose, which finds widely applications in food and beverage industries.
Invertase hydrolyzes terminal non-reducing β -D-fructofuranoside residues in β-D-fructofuranosides. In the case of sucrose hydrolysis, it leads to the production of glucose and fructose, or invert sugar syrup. Invert sugar syrup is used instead of table sugar in baking, beverage, canning and dairy processes to avoid recrystallization issue.
The invertase is applied for its hydrolytic property to turn sucrose into invert sugar syrup that is sweeter and less likely to recrystallize, which brings benefits in extension of shelf life of baking, beverage, canning and dairy products.
Typically, 700g invertase will hydrolyze 1MT of sucrose solution (70%) completely in 6 hours at 50℃, or 300g enzyme in 12hrs under the same condition.
The dosage has to be optimized based on each application, the raw material specifications, product expectation and processing parameters. It is better to begin the test with the convenient volume.
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