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CAS 9001-57-4 Food Additives 1kg Enzyme Invertase Powder Bulk Invertase Enzyme

$119.00 $59.00

CAS No.:9001-57-4
Other Names:enzyme invertase
MF:C5H10Br2O2
EINECS No.:232-615-7
FEMA No.:/
Type:Enzyme Preparations
Brand Name:EnzymesBio Invertase Enzyme
Model Number:SY- Invertase Enzyme
Product Name:CAS 9001-57-4 Food Additives enzyme invertase powder invertase enzyme
CAS NO:9001-57-4
Specification:5000U/G Invertase Enzyme
Appearance:White powder
MOQ:1kg Invertase Enzyme
Packing:1kg/foil bag, 25kg/drum
Storage:Cool Dry Place
Sample:Availiable
Shelf Life:2 Years
Keyword:invertase enzyme

Availability: 99 in stock

Product Description

Product Name

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

50000U/G

Sample

Available

Application Fields

Health Care Prodcuts, Food Supplements, Medcine

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.

Weight 1 kg
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