Food Grade Liquid Inulinase for Fructose and Fructooligosaccharide from Inulin, 0.01-0.5kg/t DS

Food Grade Liquid Inulinase for Fructose and Fructooligosaccharide from Inulin, 0.01-0.5kg/t DS
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Catalog Number IE-1343

Physical Form Liquid

Color Light yellow to brown

Dosage Parameters 0.01-0.5 kg/T DS

Source Microorganism

Overview

Summary This enzyme catalyzes the hydrolysis of beta-2,1- D-fructosidic linkages in inulin to produce fructooligosaccharides and fructose. It's widely used in many areas, such as food, beverage, dairy products and pharmaceutical industries.
Description This product is derived from a strain of Aspergillus niger through submerged fermentation, followed by separation, purification, and formulation. Inulinase, also known as inulase (EC 3.2.1.7), is an enzyme scientifically referred to as beta-2,1-D-fructan fructanohydrolase. This enzyme catalyzes the hydrolysis of beta-2,1-D-fructosidic linkages in inulin, producing fructooligosaccharides and fructose. These products have extensive applications across various sectors, including food, beverages, dairy, and pharmaceuticals.
Advantages Inulinase for inulin hydrolysis into fructooligosaccharides and fructose
Application For the hydrolysis of inulin to produce fructose or fructose oligosaccharide
Application Area Starch sugar
Food
Application Recommendation The recommended dosage is 0.01-0.5 kg/T DS. 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.

Specifications

Dosage Parameters 0.01-0.5 kg/T DS
Optimum Temp 50°C-60°C
Effective Temp 20°C-60°C
Optimal pH 4.5-5.5
Effective pH 4.5-6.0
Source Microorganism
Physical Form Liquid
Color Light yellow to brown
Scope of Shipment Worldwide
Product Strain Aspergillus niger

Package and Storage

Package 25 kg/Jerry can
Storage Keep sealed in a dry and cool place and avoid direct sunlight. Slight sedimentation is acceptable since it will not impact performance of the product.

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