Leverandør af invertase-enzym i løs vægt

Invertase af fødevarekvalitet til konfekture, invertsukker og biavl. 30.000-200.000 U/g. Leveres til 180+ lande fra 1 kg. Analysecertifikat med hver batch.

Sådan virker invertase

Invertase (sucrase) hydrolyzes sucrose into glucose and fructose, producing invert sugar that is sweeter, more soluble, and resists crystallization. Essential for soft-center confectionery, liquid sugar production, and invert syrup manufacturing.

Invertase Applications

Used in soft-center chocolates, fondants, beekeeping syrups, brewing priming, and industrial invert sugar production. Improves sweetness, prevents crystallization, and enhances fermentability.

Why Source from enzymes.bio?

Low MOQ from 1 kg, certificate of analysis with every batch, global shipping to 180+ countries, and technical support from enzyme specialists.