Invertase
What is Invertase?
Invertase, also known as sucrase, is a glycoside hydrolase that catalyzes the hydrolysis of sucrose into glucose and fructose, and is a commonly used hydrolase preparation in the food industry.
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Product name: |
Invertase |
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Appearance: |
White powder |
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Product odor: |
Slight odor of fermentation |
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Enzyme activity: |
60,000 SU/g or customized |
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MOQ: |
1kg |
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Packing: |
1kg/bag, 25kg/drum |
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Storage: |
In cool dry place , away from light |
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Shelf life: |
12 Months under room temperature 18 Months under 15 ℃ 24 Months under 0 ~ 4 ℃ |
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Optimum environment: |
45℃ ~ 55℃; pH 4.5 ~ 5.5 |
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Other influencing factors |
Inhibited by the oxidant, the reducing substances are activated. |
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Certificate: |
ISO9001, FSSC22000 |
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Recommended dosage: |
It is recommended to add 350 grams of the conversion enzyme to 1 ton of sugar syrup (70%, at 50°C). This will completely hydrolyze within 6 hours. |
Mechanism of action:
Invertase can specifically cleave the α-1,2 glycosidic bond in sucrose molecules, catalyzing the hydrolysis reaction of sucrose with water to produce glucose and fructose.
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Product name: Invertase |
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Items |
Specification |
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Physical data |
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Appearance: |
White powder |
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Mesh: |
98% pass 80 mesh |
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Activity of enzyme: |
NLT 200,000 SU/g or customized |
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Loss on drying: |
NMT 8.00% |
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Loss on ignition: |
NMT 8.00% |
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Heavy metals: |
NMT 30 mg/kg |
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Arsenic: |
NMT 3.00 mg/kg |
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Lead: |
NMT 5.00 mg/kg |
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Microbiology |
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Total plate count: |
NMT 10,000 cfu/g |
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Coliforms: |
NMT 30 cfu/g |
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E.Coli: |
Negative/10g |
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Salmonella: |
Negative/25g |
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Enterobacteriaceae: |
NMT 100 cfu/g |
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Yeast & Mould: |
NMT 300 cfu/g |
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Storage: Store humidity protected (RH less than 60) at temperature below 25℃. Shelf life: 12 months when properly stored. |
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Food Industry
1.Invertase is applicable in candies and chocolates. It hydrolyzes sucrose into invert sugar, lowering the sweetness threshold to deliver a smoother taste and extend shelf life, while reducing raw material costs associated with sucrose.
2.In invertase finds use in bakery products: it breaks down sucrose in dough to provide monosaccharides for yeast fermentation, accelerating fermentation speed, improving dough extensibility, and resulting in softer finished products.
3.For beverages, invertase decomposes part of the sucrose to avoid cloying sweetness. Invert sugar is highly soluble in water, enhancing beverage clarity, and the resulting monosaccharides are more easily absorbed and utilized by the human body.
Health supplements
Invertase can be incorporated into oral formulations to assist individuals with weakened digestive functions in breaking down dietary sucrose, reducing intestinal burden.
It is also suitable for nutritional supplements, the glucose and fructose produced through hydrolysis serve as energy sources, which can be added to protein powders for enhanced nutritional supplementation.
Feed Additives
When added to livestock and poultry feed, invertase helps animals decompose sucrose in the feed, improving nutrient absorption rates and promoting the growth of young animals.
Strong substrate specificity: Efficiently catalyzes only sucrose hydrolysis to produce glucose and fructose, exerting no effect on other carbohydrates. It features high catalytic efficiency with no by-products generated.
Advantages of product properties: The produced invert sugar has a sweetness approximately 1.3 times that of sucrose, along with higher solubility and resistance to crystallization. It can enhance the taste and stability of food products.
Excellent compatibility: Compatible with other food additives such as preservatives, stabilizers, and pigments, showing no antagonistic effects and without compromising the original flavor and quality of the products.
Q1: What is the function of Invertase?
Invertase catalyzes the hydrolysis of sucrose into glucose and fructose, enhancing the efficiency of sweetener utilization. It is widely used in sweetness improvement in the food and other industries.
Q2: What is the relationship between invertase and sucrase?
Invertase and sucrase are essentially the same type of enzyme: sucrase is the systematic name, while invertase is the common name used in the industry.
Q3:What are the benefits of invertase?
Invertase eases gastrointestinal burden: the glucose produced after hydrolysis provides rapid energy for the body, while the resulting fructose has a lower glycemic index, making it more beneficial for health.
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