Food Grade Invertase Powder for Sucrose Conversion 
Catalog Number IE-1331
Physical Form Powder
Color white
Dosage Parameters 100-700 g
Source Microorganism
| Summary | This product is capable of hydrolyzing sucrose into glucose and fructose, producing invert sugar with more sweetness and less tendency of recrystallization, which finds wide applications in food and beverage industries. |
| Description | Invertase, also referred to as β-D-fructofuranosidefructohydrolase, β-fructofuranosidase, sucrase, or saccharase, is an enzyme that facilitates the hydrolysis of sucrose and similar glycosides. This enzyme is produced through submerged fermentation of Aspergillus oryzae. Its primary commercial significance lies in its ability to convert sucrose into glucose and fructose, making it extensively useful in the food and beverage sectors. |
| Advantages |
Enzymatic convert sugar production Prevent sugar recrystalization Increase sweetness |
| Application | For the applications where sucrose hydrolysis is needed |
| Application Area |
Fruit and vegetable processing Food |
| Application Recommendation |
Typically, 700 g invertase will hydrolyze 1MT of sucrose solution (70%) completely in 6 hours at 50°C, 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. |
| Dosage Parameters | 100-700 g |
| Optimum Temp | 45°C-55°C |
| Effective Temp | 40°C-70°C |
| Optimal pH | 4.5-5.5 |
| Effective pH | 4.0-7.0 |
| Source | Microorganism |
| Physical Form | Powder |
| Color | white |
| Scope of Shipment | Worldwide |
| Product Strain | Aspergillus oryzae |
| Package | 25 kg/drum |
| Storage | Keep sealed in a dry and cool place and avoid direct sunlight. |
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