Product: Invertase Enzyme for Invert Sugar Syrup Production and Confectionery
Product Name: Invertase Sinzym SUC-200
• Simplifiered production processing
• Enhanced sweetness and reduced lower viscosity
• Less crystallization and longer shelf-life in confectionery
• Enhanced texture and clear-golden color stabilities
Enzyme: Invertase Enzyme Preparation
Synonyms: Sucrase, Invertin, Saccharase, β-Fructofuranosidase, β-D-Fructofuranoside fructohydrolase
CAS#: 9001-57-4
IUB#: 3.2.1.26
Appearance: White to creamy powder
Souring Origin: Aspergillus sp.
Application: Invert Sugar Syrup, Molasses, sugar syrups, Fruit Juice, Confectionery Fillings, Marzipan, Nutraceuticals, Food Supplement, Digesting Nutrition
Total Aerobic Plate Count: 10,000 CFU/G max
Coliforms: 30 MPN/G max
Escherichia Coli in 25 g: None Detected
Salmonella in 25g: None Detected
Antibiotic activity: None Detected
Mold and Yeast: 100 CFU/g max
Description:
Invertase (β-fructofuranosidase) is the common name for Sucrase which catalyzes the hydrolysis of sucrose and breaks it down into an equal molar mixture of glucose and fructose. The resulting mixture of fructose and glucose is called the invert sugar syrup. Invert sugar syrup is used in many applications such as beverage and baking applications, but most commonly it is directly used in food processing such as confectionery to produce a soft fondant center. In addition to its main confectionary application, this enzyme can be used to produce melibiose from raffinose or D-Fructose from inulin. It can also be used in some specialty fruit juice products to decrease sucrose levels.
Usage rate:
The recommended dose rate is usually 150-300 ppm (45-60 SU/g) on 70% of sugar solution and added after the fluid cold down below 70°C.
Application range:
Active at temperature up to 60-70°C. Enzyme will be inactivated quickly above 80°C.
Packing:
25kg per cardboard drum; it is available in different types of packaging. Please contact the sales representative for more information.
