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Invertase Enzyme Invertase 30,000U/g Non-GMO

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US$69.99

Sucrase is also known as “invertase.” One of the glycosidases, fructofuranoside fructohydrolase (EC.3.2.1.26), specifically catalyzes the hydrolysis of β-D-fructofuranoside bonds in non-reducing sugars, Relatively specific. It not only catalyzes the hydrolysis of sucrose to glucose and fructose, but also catalyzes the hydrolysis of raffinose to form sucrose and fructose.

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Product Overview
Converting enzyme, also known as sucrase, furanoside hydrolase (CAS No. 9001-57-4, EC.3.2.1.26), is a food enzyme preparation refined and extracted by deep microbial liquid fermentation.
The product can be used as a food additive and ingredient, as well as a biocatalyst in food, beverage, alcohol fermentation, wastewater treatment, etc.

Invertase Enzyme COA – PDF

Dosage.
Adding 350g of sucrase to 1T sucrose syrup (70%, 50°C) will completely hydrolyze it in 6 hours. If cost is important, 150g of sucrase can be added to 1T sucrose syrup (70%, 50°C) and will hydrolyze in 20 hours.

Principle of action
It is specialized in hydrolyzing furanoside in non-reducing sugars and can catalyze the hydrolysis of sucrose to glucose and fructose.

Product characteristics
Temperature range: 20~60℃, the best temperature is 45~55℃
pH range: 3.0~8.0, the best pH is 4.5~5.5

Product properties
Product appearance: white to light brown powder, color varies with the batch.
Enzyme activity: 30,000u/g

Enzyme activity definition:
One sucrase unit SU is equivalent to the amount of enzyme required to convert 1mg of sucrose to glucose and fructose in 5 minutes under specified conditions (pH 4.5, 20℃, 5.4% (w/v) sucrose solution hydrolyzed for 30 minutes).
Product standard: GB 1886.174-2016 “Food Safety National Standard Food Additive Enzyme Preparation for Food Industry

Application areas.
Sucrase is used to hydrolyze sucrose to produce a converted syrup containing a 1:1 ratio of glucose and fructose. It can inhibit sucrose crystallization and improve sweetness, enhance food taste, flavor and color.
It can be used in confectionery to improve flavor and color.
Adding sucrase as a preservative in bakery products can keep the products fresh and improve the stability of the products, and it can also be used as a moisture retainer to make the products easier to shape and not sticky.

Storage.
It is recommended to store in a cool and dry environment away from light, storage temperature: below zero degrees.
Storage for too long or unfavorable storage conditions will reduce the enzyme activity to different degrees; if the temperature and humidity are too high, it is necessary to increase the usage amount appropriately at the time of use.

Safety.
Sucrase is a pure natural enzyme preparation, which is a protein. Consuming enzymatic food is as good and harmless to human body as consuming food containing protein.
For some sensitive people, such as the direct intake of highly concentrated enzyme powder or droplets, it may cause allergy, too long exposure may irritate the skin, eyes and mucous membrane tissue. It is recommended to wear protective gears such as mask and eye protection during the operation, and the remaining or spilled enzyme powder should be disposed of in time. For a large amount of spilled enzyme powder, it should be gently swept back to the container, while a small amount should be vacuumed away or cleaned up by wetting with water.
Pineapple protease is a kind of bioactive material, which is easily inhibited and damaged by heavy metal ions (Fe3+, Cu2+, Hg+, Pb+, etc.) and oxidants, so contact with them should be avoided in the process of storage or use.

Other Names

Invertase Enzyme

Molecular Weight

176.124

Keyword

enzyme powder invertase

Product Name

Sucrase Invertase Enzyme

Active Ingredient

Sucrase

Specification

99%

Appearance

White Fine Powder

Density

2.0±0.1 g/cm3

CAS No.

9001-57-4

Type

Enzyme Preparations

Shelf Life

24 Months

Molecular Formula

261.940

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