CAS 9001-57-4 Food Additives 1Kg Enzyme Invertase Powder Bulk Invertase Enzyme
| Main Ingredient | Invertase Enzyme |
| Function | Enzyme. It mainly decomposes sucrose into invert sugar, so as to obtain a high-concentration sugar liquid with higher solubility than sucrose and not easy to crystallize. It is used in ice cream, liquid chocolate, candied fruit, various candies, jams, etc. It is also used to produce artificial honey and remove sucrose from food. |
| CAS No | 9001-57-4 |
| Molecular Formula | C5H10Br2O2 |
| Formula Weight | 261.940 |
| Density | 2.0±0.1 g/cm3 |
| Boiling Point | 370.9±42.0 °C at 760 mmHg |
| Melting Point | N/A |
| Flash Point | 178.1±27.9 °C |
| Color | White Powder |
| Specification | 200000U/G |
| Application Fields | Health Care Products, Food Supplements, Medicine |
Using Effects
Invertase, named as Saccharase, fructofuranoside fructohydrolase (EC.3.2.1.26). This product was produced by Saccharomyces cerevisiae strain, which fermented in the submerged medium. Saccharase could be used as the additives, ingredients, and the catalyzer in the fields of food, beverage, alcohol fermentation, and pharmaceutical preparation, etc.
Invertase is a yeast-derived enzyme, which carries out hydrolysis of terminal non-reducing β-D-fructofuranoside residues in β-D-fructofuranosides. Invertase splits sucrose into glucose and fructose (invert syrup) and can be applied for any inversion of sucrose especially liquefied cherry centers, creams, mints, truffles, marshmallow, invert syrup and other fondants. Invertase is used to improve the shelf life of confections.
