Invertase
Enzyme for the hydrolysis of sucrose into monosugars, glucose and fructose
Invertase (beta-fructofuranosidase) is an enzyme that catalyzes the hydrolysis (degradation) of sucrose disaccharide into monosaccharides, glucose and fructose.
The enzyme catalyzes 1,3 and 1,4 glycosidic bonds from beta-glucans, breaks down viscous polymer macromolecules into low-viscosity isomaltose and maltotriose, and has a significant level of side effects to the splitting of hemicellulose, xylans, and cellulose.
The enzyme is obtained from a selected strain of Penicllium canescens with subsequent purification and concentration.
Appearance: water-soluble powder from yellow to yellow-brown color.
The dosage depends on the raw materials and technological parameters of the process. The optimal dosage can be selected by laboratory or production tests.
Enzyme activity: 50000 U/g
Temperature optimal range: 45 - 65°C
Temperature operational range: 30 - 75°C
pH optimal range: 4.5 - 5.0
pH operational range: 3.0 - 6.5
Formulation: Water soluble powder
Package: Foil Ziplock bag - 1 kg
Shelf life: 12 months
Storage conditions: Store at temperatures from -25°C to +25°C in a dry place protected from direct sunlight
Production of inverted sugar
In the production of inverted sugar, the enzyme Invertase is used as a catalyst, it splits sucrose in granulated sugar into monosugars, glucose and fructose.
Confectionery production
In the confectionery industry, Invertase is used for the production of cast fondant candy cases, round fondant cases and liquid fruit fillings. The use of the drug is due to the need to obtain a semi-soft or liquid consistency with high sugar concentrations. Accelerating or slowing down the action of invertase is achieved by changing the concentration of the applied drug, the amount of water and the temperature regime.
Production of non-alcoholic beverages
In the composition of sweet carbonated drinks, Invertase acts as a taste enhancer, and also gives the product the necessary transparency.
Production of ethanol
In the production of ethanol from sucrose, the enzyme Invertase is used as a carbon source. The use of an enzyme helps to avoid the presence of sorbitol during the fermentation process.