Bulk Invertase Enzyme Supplier

Confectionery (Soft Centers)

Chocolate & Confectionery | Fondant Liquefaction

Function: Invertase (beta-fructofuranosidase) cleaves sucrose into glucose and fructose (invert sugar). In chocolate confectionery, invertase is added to fondant-filled chocolates before enrobing. As the fondant sits inside the chocolate shell, invertase gradually liquefies the sucrose fondant to a soft, creamy center over 5–14 days. This is the classical and most important confectionery application.

Typical dosage: 0.01–0.05% w/w (based on fondant weight); 20–25°C; add at fondant preparation stage, before enrobing; liquefaction complete in 7–14 days at ambient temperature

Applications: Rum truffle centers, cherry cordials, cream fondant chocolates, soft-center chocolates, liqueur chocolates.

View Invertase Products \u2192

Brewing & Fermentation

Brewing | Sucrose Inversion for Fermentation Efficiency

Function: Brewer’s yeast (Saccharomyces cerevisiae) produces its own invertase, so direct sucrose inversion is not strictly required in standard brewing. However, pre-inversion with exogenous invertase is preferred in high-adjunct brewing (sucrose or molasses addition) to ensure complete, rapid fermentation without off-flavor formation from yeast invertase activity under stress conditions.

Typical dosage: 0.01–0.05% w/w; add to sucrose or molasses before pitching; 25–35°C; 30–60 minutes for complete inversion

Applications: High-adjunct brewing with sucrose addition, rum and cachaça fermentation from sugarcane juice/molasses, cider production, high-gravity wort preparation.

Related guide: Brewing Enzymes — amylase, glucoamylase & fermentation enzyme guide →

View Invertase Products \u2192

Beekeeping & Honey Substitutes

Apiculture | Honey Ripening Acceleration

Function: Natural honey contains invertase secreted by bees, which converts sucrose from nectar to glucose and fructose during ripening. For honey substitutes, processed honey products, or bee candy preparations, exogenous invertase accelerates or supplements sucrose inversion where bee-produced enzyme is insufficient. This is relevant for winter feed syrups and nucleus colony feeding.

Typical dosage: 50–200 U/kg sugar syrup; 30–40°C; 1–4 hours; pH 4.5–6.0

Applications: Honey substitute production, bee winter feed syrup inversion, nucleus colony feeding supplements, commercial honey processing acceleration.

View Invertase Products \u2192

Liquid Sugar & Invert Syrup

Sugar Processing | Invert Sugar Production

Function: Invert sugar syrup (50% glucose + 50% fructose) is sweeter than sucrose (110% relative sweetness), hygroscopic (keeps baked goods moist), and resistant to crystallization. Enzymatic inversion with invertase is preferred over acid hydrolysis (HCl) because it produces a purer product with no mineral salt residues, better flavor profile, and simpler process control.

Typical dosage: 0.01–0.1% w/w on sucrose; 50–60°C; pH 4–5; 1–4 hours; complete inversion verified by refractive index and optical rotation

Applications: Industrial invert sugar production, bakery and confectionery invert syrup, jam and preserve manufacturing, soft drink production.

View Invertase Products \u2192

Food Manufacturing

Food Industry | Crystallization Prevention & Sweetener Systems

Function: Invert sugar from invertase treatment provides superior hygroscopicity over sucrose, keeping confectionery, baked goods, and preserved foods moist during shelf life. Fructose (from inversion) is more soluble than sucrose and does not crystallize in high-moisture foods. This extends product shelf life and maintains soft texture in baked goods, jams, and soft confectionery.

Typical dosage: 0.01–0.05% w/w in production batch; 40–60°C; pH 4–5; hold until complete inversion by measurement

Applications: Moist cake and cookie production, jam and marmalade anti-crystallization, soft confectionery texture, ketchup and sauce sweetener systems.

View Invertase Products \u2192