Action Principle: Invertase can specifically hydrolyze the fructofuranoside in the non-reducing sugar, and can catalyze the sucrose hydrolysis to produce glucose and fructose.
Product Characteristics:
Optimum temperature: 45~55°C Optimum pH: 4.5~5.5
Appearance: White to light brown powder, the colour may vary from batch to batch.
Enzyme activity: 60,000SU/g for powder, 6,000SU/g for liquid
Enzyme activity definition: One invertase unit SU is under prescribed conditions (pH4.5, 20°C, 5.4% (w/v) sucrose solution hydrolysis for 30 minutes), the amount of enzyme which convert 1mg sucrose into glucose and fructoseu in 5 minutes.
Standard: GB1886.174<< enzymes for food industry >>
Application: The invertase can hydrolyze the sucrose, and produce invert syrup which include glucose and fructose (1:1 proportion).
It can inhibit sucrose crystallization and improve the sweetness, enhance the taste, flavor and color in food.
It can be used in candy, can improve the flavor and color, and greatly improve the shelf life and quality of products.
It can be added into the bakery products as a preservative to keep the product fresh and extend their shelf life.
And, it can also be used as a moisture retention agent to make the product easier to be molded without sticking to hands.
Dosage: Add 350g invertase 60,000SU/g into 1 ton sugar syrup (70%, 50°C); it will be completely hydrolyzed in 6 hours.
If you focus on the cost, you can add 150g invertase 60,000SU/g into 1 ton sugar syrup (70%, 50°C), and it will be completely hydrolyzed in 12 hours.
Storage: Store the product under the environment with temperature <25°C, humidity <50%, and the best temperature is 4°C ~10°C.
Shelf life: 24 months from production date
Packaging: 25kg/drum for powder, 25L/barrel for liquid
