Invertase Enzyme for Invert Sugar Syrup Production and Confectionery

Product: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery Invertase Sinzym SUC-200 Talk to us • Simplifiered production processing • Enhanced sweetness and reduced lower viscosity • Less crystallization and longer shelf-life in confectionery • Enhanced texture and clear-golden color stabilities Description: Invertase (β-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels. Enzyme: Invertase Enzyme Preparation Synonyms: Sucrase, Invertin, Saccharase, β-Fructofuranosidase, β-D-Fructofuranoside fructohydrolase Appearance: White to creamy powder Souring Origin: Aspergillus sp. Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition Total Aerobic Plate Count: 10,000 CFU/G max Coliforms: 30 MPN/G max Escherichia Coli in 25 g: None Detected Salmonella in 25g: None Detected Antibiotic activity: None Detected Mold and Yeast: 100 CFU/g max Usage rate: For the complete invert sugar inversion, the recommended dose rate is usually 150-200g per 1000KG of 70% of sugar solution and added after the fluid cold down below 70°C. While, the optimal dosa