Invertase (fructofuranosidase) Liquid Enzyme,China Sinzym price supplier

Efficacies:

• Simplifies production processing
• Enhances sweetness and reduces the viscosity
• Less crystals and longer shelf life
• Enhances texture and color stability

Description:

Enzyme preparation for food use containing β-fructofuranosidase (invertase) derived from a selected strain of Aspergillus oryzae, which hydrolyzes sucrose into glucose and fructose (invert syrup). Invertase is used to improve shelf life of confections and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. This process will convert a crystalline sucrose solution into a liquid, often referred to as invert sugar.

The product can be applied in the confectionary industry for the production of invert syrup starting from beet or cane sugar. When it is used for this process, no browning appears and no hydroxy-methylfurfural will form, which is a normal phenomenon during hydrolysis with acid. It can also be used to prevent sugar crystallization in confections by hydrolysis of sucrose (glucose + fructose) in fondants or chocolate coated candies with soft centers. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin, since it contains b-fructosidase activity. It can also be used in some specialty fruit juice products to decrease sucrose levels.

Application:

• Selectively and efficiently converts sucrose containing solutions and syrups (e.g., molasses, cane and beet sugar syrups, fruit juice, confectionery fillings, marzipan) to an equal molar solution of glucose and fructose (invert syrup).
• Hydrolyzes raffinose; liberating melibiose and fructose.
• Hydrolyzes inulin; liberating fructose.
• Is standardized to ensure process reproducibility and efficiencies and cost/performance.
• Is available in both liquid and granular forms in a wide range of activities (strengths).