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Enzymatic Invert Sugar SyrupEnzymatic Invert Sugar SyrupInvertase Enzyme for Invert Sugar Syrup Production and Confectionery 3Invertase Enzyme for Invert Sugar Syrup Production and Confectionery 4Invertase Enzyme for Invert Sugar Syrup Production and Confectionery 5
  • Enzymatic Invert Sugar Syrup
  • Enzymatic Invert Sugar Syrup
  • Invertase Enzyme for Invert Sugar Syrup Production and Confectionery 3
  • Invertase Enzyme for Invert Sugar Syrup Production and Confectionery 4
  • Invertase Enzyme for Invert Sugar Syrup Production and Confectionery 5

Invertase Enzyme for Invert Sugar Syrup Production and Confectionery

Model:SUC-200
Brand:Sinzym
Origin:Made In China
Category:Chemicals / Chemical Auxiliary & Catalyst / Catalyst & Active Agent
Label:Invertase , Sucrase , Enzyme
Price: -
Min. Order:25 pc
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Member Information

Detail

Sino Biotech United Co., Ltd.

Free MemberGuang Dong - China
Live Chat:
Last Online:01 Feb, 2023

Product Description

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.


Product Image

Enzymatic Invert Sugar Syrup
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Enzymatic Invert Sugar Syrup
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Invertase Enzyme for Invert Sugar Syrup Production and Confectionery 3
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Invertase Enzyme for Invert Sugar Syrup Production and Confectionery 4
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Invertase Enzyme for Invert Sugar Syrup Production and Confectionery 5
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Send Inquiry to this Member

Sino Biotech United Co., Ltd.

2A-3312, COFCO XiangYun, Ailian, Longcheng Street, Longgang District, Shenzhen 518172, China

Phone:
86-07555-23210230
Fax:
86
Contact:
WEI WEIGUO (Sales Director)
Mobile:
18922849130

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