Description

Invertase is a vital enzyme that catalyzes the hydrolysis of sucrose into its component monosaccharides, glucose and fructose. This action is critical for controlling sugar crystallization and sweetness profiles in a wide range of food and beverage products. It is an indispensable processing aid for manufacturers in the confectionery, baking, and dairy industries seeking to improve product texture, stability, and flavor.

Application

• Confectionery Manufacturing: Essential for producing soft-centered chocolates and fondants by preventing sucrose crystallization, ensuring a smooth, creamy texture.
• Baking & Cereals: Used to generate invert sugar in situ, which acts as a humectant to retain moisture, extend shelf life, and enhance browning in cakes, pastries, and breakfast cereals.
• Dairy & Ice Cream: Improves scoopability and texture while preventing ice crystal formation and lactose crystallization, resulting in a smoother mouthfeel.
• Beverage Production: Applied in the production of non-alcoholic and alcoholic beverages to increase sweetness without adding solid sucrose, improving solubility and flavor.
• Analytical & Diagnostic Kits: Serves as a key reagent in clinical and food testing kits for the specific detection and quantification of sucrose.
• Biotechnology & Research: Utilized in biochemical research and enzymatic synthesis for the controlled production of invert sugar and other sugar-based compounds.

Basic Information

Product Name	Invertase
CAS No.	9001-57-4
Molecular Formula	N/A (Enzyme)
Molecular Weight	Approx. 270,000 Da (Varies by source and preparation)
Synonyms	β-Fructofuranosidase; Sucrase; Saccharase; Invertin; β-H-Fructosidase; Fructofuranosidase; EC 3.2.1.26; Maxinvert; Invertase Enzyme
EINECS	232-615-7

Quality Control

Our Invertase is produced and tested to meet stringent quality standards suitable for food-grade applications. Each batch is validated for key parameters including enzymatic activity, microbial limits, and heavy metal content to ensure safety and performance consistency. Certificates of Analysis (COA) confirming compliance with relevant specifications, including Food Chemicals Codex (FCC) guidelines, are available upon request.

Storage

Preserve in a tightly closed container, protected from light. Store at 2-8°C for long-term stability. This product is hygroscopic (moisture-sensitive); ensure the container is kept sealed in a cool, dry place to maintain optimal activity and prevent clumping.

Specification

Item	Specification
Appearance	Light yellow to brown powder or liquid
Activity	≥ 3000 U/g (or as specified)
Identification (IR)	Conforms
pH (in solution)	4.0 - 5.5
Loss on Drying	≤ 8.0 %
Heavy Metals (as Pb)	≤ 20 ppm
Total Plate Count	≤ 10,000 CFU/g
Yeast & Mold	≤ 100 CFU/g
E. coli	Negative
Salmonella	Negative

Note: Specifications can be tailored. Please contact us for the detailed technical data sheet of a specific grade.