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Basic Info.

Product Description

Description

Invertase, named as Saccharase, fructofuranoside fructohydrolase (EC.3.2.1.26). This product was produced by Saccharomyces cerevisiae strain, which fermented in submerged medium. Saccharase could be used as the additives, ingredients, and the biocatalyzer in the fields of food, beverage, alcohol fermentation, and pharmaceutical preparation etc.

Invertase, with the CAS number 9001-57-4, is a food additive that is primarily used as an enzyme to catalyze the hydrolysis of sucrose into glucose and fructose, a process known as inversion. This enzyme is also referred to as saccharase or fructofuranoside fructohydrolase. Invertase is produced through the fermentation of microbial liquid and is refined for use in various food applications .

The enzyme is active within a temperature range of 20-60°C and an optimum temperature of 45-55°C. It functions within a pH range of 3.0-8.0, with an optimum pH of 4.5-5.5. Invertase is commonly used in the food industry for the production of invert sugar, which inhibits sucrose crystallization and enhances the sweetness, taste, and color of food products .

Invertase is particularly useful in the manufacturing of candies, where it can improve flavor and color, as well as in baking products where it acts as a preservative to keep the product fresh and improve stability. It is also used as a moisture retention agent, making products easier to mold without sticking to hands .

The enzyme is derived from a selected non-GMO yeast strain of Saccharomyces cerevisiae and is suitable for use in applications requiring the inversion of sucrose, such as in the production of liquefied cherry centers, creams, mints, truffles, marshmallows, and other fondants .

Invertase is considered safe for use in food, with a long history of safe consumption. It is produced under hygienic conditions and is subject to stringent quality control measures. The product is biodegradable and is classified as non-toxic

Application & Funtion

nvertase is a yeast-derived enzyme, which carry out hydrolysis of terminal non-reducing β-D-fructofuranoside residues in β-D-fructofuranosides. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Invertase is used to improve shelf life of confections.

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