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Invertase Liquid Enzyme for Invert Sugar and Confectionary 1Invertase Liquid Enzyme for Invert Sugar and Confectionary 2Invertase Liquid Enzyme for Invert Sugar and Confectionary 3Invertase Liquid Enzyme for Invert Sugar and Confectionary 4
  • Invertase Liquid Enzyme for Invert Sugar and Confectionary 1
  • Invertase Liquid Enzyme for Invert Sugar and Confectionary 2
  • Invertase Liquid Enzyme for Invert Sugar and Confectionary 3
  • Invertase Liquid Enzyme for Invert Sugar and Confectionary 4

Invertase Liquid Enzyme for Invert Sugar and Confectionary

Model:SUC-100L
Brand:Sinzym
Origin:Made In China
Category:Chemicals / Food Additives
Label:Invertase , Fructofuranosidase , Enzyme
Price: -
Min. Order:25 kg
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Member Information

Detail

Sino Bio-Tech United Co., Ltd.

Free MemberGuang Dong - China
Live Chat:
Last Online:10 Nov, 2020

Product Description

Product Name: Liquid Invertase Sinzym SUC-100L
• 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: Clear light yellow liquid
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:
For the complete invert sugar inversion, the recommended dose rate is usually 50-65g per 1000KG of 70% of sugar solution and added after the fluid cold down below 70°C. While, the optimal dosage depends on the practical variety of the materials or production process (within a different temperature, pH and processing time).
 

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.

 


Product Image

Invertase Liquid Enzyme for Invert Sugar and Confectionary 1
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Invertase Liquid Enzyme for Invert Sugar and Confectionary 2
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Invertase Liquid Enzyme for Invert Sugar and Confectionary 3
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Invertase Liquid Enzyme for Invert Sugar and Confectionary 4
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Send Inquiry to this Member

Sino Bio-Tech United Co., Ltd.

2/F-218, Building 10, Guanlong Industrial Zone 2, Xinwei, Xili Street, Nanshan District

Phone:
86-0755-23210230
Fax:
86
Contact:
WEI WEIGUO (Sales Director)
Mobile:
18922849130

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